NUTRITION

SERVINGS

INGREDIENTS

5 oz Yellowfin tuna steak

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1.5 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a medium-rare finish.

• 4

  Transfer the tuna to a cutting board and let it rest for 3 minutes before slicing against the grain.

• 5

  In the same skillet, add the remaining 0.5 tbsp of olive oil along with the minced garlic and asparagus.

• 6

  Sauté the asparagus for 4-5 minutes until it is bright green and tender-crisp.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, chopped parsley, and oregano to create the herb sauce.

• 8

  Plate the sliced tuna over the warm cooked quinoa, serve the asparagus on the side, and drizzle the lemon-herb sauce over the fish.