NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 tbsp Extra virgin olive oil

1 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

4 oz Baby potatoes

1 tbsp Fresh parsley

1 tbsp Fresh chives

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them on the baking sheet with 1 teaspoon of avocado oil and a pinch of sea salt.

• 3

  Roast the potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

• 4

  Drizzle the asparagus with another small drop of oil and a pinch of salt, then roast everything for an additional 10 minutes until the potatoes are golden and the asparagus is tender.

• 5

  While the vegetables roast, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, chopped parsley, and chopped chives in a small bowl to create the herb sauce.

• 6

  Pat the tuna steak dry with a paper towel and season both sides generously with the remaining sea salt and black pepper.

• 7

  Heat a heavy cast-iron skillet over high heat with the remaining 1 teaspoon of avocado oil until it begins to shimmer.

• 8

  Place the tuna in the hot skillet and sear for exactly 1 to 2 minutes per side for a perfect rare-to-medium-rare finish.

• 9

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into thick strips against the grain.

• 10

  Plate the sliced tuna alongside the roasted potatoes and asparagus, then spoon the lemon-herb sauce over the fish and serve immediately.