NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Sear the tuna for 1 to 2 minutes per side for a rare to medium-rare center, then remove from the pan and let it rest on a cutting board.

• 4

  In the same pan, add the remaining oil and sauté the asparagus spears for 4 to 5 minutes until they are tender-crisp and lightly charred.

• 5

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

• 6

  Slice the tuna against the grain and serve it alongside the asparagus and quinoa, drizzling the fresh lemon-herb sauce over the fish before serving.