NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Halve the baby potatoes and boil in salted water until fork-tender, about 10 minutes, then drain.

• 2

  Sauté the asparagus spears in a pan with a splash of water and a pinch of salt until bright green and crisp-tender.

• 3

  In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, dried oregano, and half of the olive oil.

• 4

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

• 5

  Heat the remaining olive oil in a heavy skillet or cast-iron pan over medium-high heat until it begins to shimmer.

• 6

  Place the tuna in the hot pan and sear for 90 seconds per side for a perfect medium-rare center.

• 7

  Slice the tuna against the grain and serve immediately alongside the potatoes and asparagus, drizzling the herb sauce over the entire plate.