NUTRITION

SERVINGS

INGREDIENTS

7 oz Tuna steak

0.5 cup Quinoa

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the tuna in the pan and sear for approximately 2 minutes per side for a perfect medium-rare center.

• 4

  Remove the tuna from the pan and let it rest on a cutting board for 3 minutes before slicing into thick strips.

• 5

  While the tuna rests, reduce the skillet heat to medium and add the remaining olive oil and minced garlic, sautéing for 30 seconds.

• 6

  Whisk in the lemon juice, lemon zest, and chopped parsley, scraping the bottom of the pan to incorporate the flavorful browned bits.

• 7

  Plate the sliced tuna over a bed of warm cooked quinoa and roasted asparagus, then drizzle the fresh lemon-herb sauce over the fish.