NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 whole Avocado

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the asparagus spears with 0.5 tbsp of olive oil and a pinch of salt and pepper; roast for 10-12 minutes until tender.

• 3

  While the asparagus roasts, pat the tuna steak completely dry with paper towels to ensure a high-quality sear.

• 4

  Season both sides of the tuna steak evenly with the garlic powder and the remaining sea salt and black pepper.

• 5

  In a small mixing bowl, whisk together the lemon juice, lemon zest, chopped parsley, and 0.5 tbsp of olive oil to create the herb sauce.

• 6

  Heat the final 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 7

  Place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a perfect rare-to-medium-rare finish.

• 8

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

• 9

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