NUTRITION

SERVINGS

INGREDIENTS

6 oz Fresh Ahi Tuna steak

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the minced garlic, chopped parsley, chopped cilantro, lemon juice, lemon zest, and half of the olive oil to create the herb sauce.

• 2

  Toss the asparagus spears with a pinch of salt and pepper, then sauté in a pan over medium-high heat for 5-7 minutes until tender-crisp and vibrant.

• 3

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

• 4

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

• 5

  Place the tuna in the hot pan and sear for approximately 60 to 90 seconds per side for a perfect rare-to-medium-rare center.

• 6

  Transfer the tuna to a cutting board, let it rest for 2 minutes, then slice into thick strips.

• 7

  Arrange the sliced tuna over a bed of warm quinoa and sautéed asparagus, then spoon the bright lemon-herb sauce generously over the fish.