NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Tuna steak

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Pat the tuna steaks dry with paper towels and season both sides evenly with the sea salt and black pepper.

• 2

  Heat a cast-iron skillet over medium-high heat with half of the olive oil until it begins to shimmer.

• 3

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare center, then transfer to a plate to rest.

• 4

  In the same skillet, add the remaining olive oil and sauté the asparagus spears for 3 to 4 minutes until they are vibrant green and slightly charred.

• 5

  While the asparagus cooks, whisk together the fresh lemon juice, lemon zest, minced garlic, and chopped parsley in a small bowl.

• 6

  Plate the tuna steaks alongside the roasted asparagus and drizzle the fresh lemon-herb sauce over the fish before serving.