Name: Seared Tuna with Balsamic Glaze
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6.5 oz Ahi tuna steak; 0.5 cup cooked quinoa; 2 cups baby arugula; 0.5 cup cherry tomatoes; 1 tbsp avocado oil; 2 tbsp balsamic vinegar; 1 tsp maple syrup; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

Nutrition

Per serving

530 calories

Protein: 49g; 37% of calories
Carbs: 39g; 29% of calories
Fat: 20g; 33% of calories

Instructions

Prep 10 min · Cook 10 min

Pat the tuna steak dry with paper towels and season both sides evenly with the sea salt and black pepper.
In a small saucepan over medium-low heat, whisk together the balsamic vinegar and maple syrup, simmering for about 5 minutes until the liquid reduces and thickens into a glaze.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it is shimmering and very hot.
Carefully place the tuna in the pan and sear for 90 seconds per side to achieve a golden crust while keeping the center rare.
While the tuna rests for 2 minutes, combine the baby arugula, halved cherry tomatoes, and cooked quinoa in a serving bowl.
Slice the tuna into thick strips against the grain, arrange them over the salad, drizzle with the warm balsamic glaze, and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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