NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna steak

0.25 cup Dry basmati rice

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

8 spears Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook with 0.5 cups of water according to package instructions.

• 2

  While rice cooks, trim the woody ends off the asparagus and mince the garlic, parsley, and dill.

• 3

  Heat a large skillet over medium-high heat with half of the olive oil. Add the asparagus and sauté for 5-7 minutes until tender-crisp, then remove from the pan.

• 4

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

• 5

  Add the remaining olive oil to the same skillet. Once shimmering, sear the tuna for 1.5 to 2 minutes per side for medium-rare.

• 6

  Fluff the cooked rice with a fork and stir in the lemon juice, lemon zest, minced garlic, parsley, and dill.

• 7

  Slice the tuna against the grain and serve immediately over the bed of herb-flecked rice with the asparagus on the side.