NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Ahi tuna steak

0.25 cup dry quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the Ahi tuna steak dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Cook the dry quinoa according to package instructions until the water is absorbed and the grains are fluffy and tender.

• 3

  Heat a large cast-iron skillet over medium-high heat with half of the extra virgin olive oil until shimmering.

• 4

  Add the asparagus spears and cherry tomatoes to the skillet, sautéing for 4-5 minutes until the asparagus is crisp-tender and tomatoes are blistered.

• 5

  Remove the vegetables from the pan and set aside; add the remaining olive oil to the same skillet.

• 6

  Place the tuna steak in the hot skillet and sear for approximately 90 seconds per side for a perfect medium-rare finish.

• 7

  In a small bowl, whisk together the fresh lemon juice, minced garlic, and chopped fresh parsley to create the herb sauce.

• 8

  Serve the seared tuna over a bed of quinoa with the roasted vegetables, drizzling the bright lemon-herb sauce over the fish.