NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Sear the tuna for 1.5 to 2 minutes per side for a medium-rare center, ensuring a golden-brown crust forms.

• 5

  While the tuna rests, steam the asparagus spears for 3 to 4 minutes until they are bright green and crisp-tender.

• 6

  Plate the tuna over the cooked quinoa, arrange the asparagus on the side, and spoon the lemon-herb sauce generously over the fish.