Name: Pan-Seared Ahi Tuna with Herbed Egg Whites
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4 oz ahi tuna steak; 0.5 cup egg whites; 1 tbsp avocado oil; 1 cup asparagus spears; 0.25 whole avocado; 1 tbsp fresh chives; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoon of avocado oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred at the tips.
While the asparagus roasts, pat the tuna steak dry with a paper towel and season both sides evenly with garlic powder and the remaining salt and pepper.
Heat the remaining 0.5 tablespoon of avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the tuna in the hot skillet and sear for 90 seconds to 2 minutes per side for a medium-rare center; remove from the pan and let it rest on a cutting board for 3 minutes.
In a small bowl, whisk the egg whites together with the finely chopped fresh chives and parsley.
Wipe the skillet clean with a paper towel, reduce the heat to medium-low, and pour in the egg whites, stirring gently with a spatula until they are just set and fluffy.
Slice the tuna steak against the grain and serve immediately alongside the herbed egg whites, roasted asparagus, and sliced avocado.

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Instructions

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