Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6.5 oz Yellowfin tuna steak; 2 tbsp Quinoa; 1 cup Asparagus; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh parsley; 1 tbsp Fresh cilantro; 1 tbsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 10 min · Cook 15 min

Rinse the quinoa under cold water, then combine with 0.25 cup water in a small pot; bring to a boil, then reduce heat and simmer for 12 minutes.
Trim the woody ends off the asparagus and finely mince the garlic, parsley, and cilantro.
In a small bowl, whisk together the lemon juice, minced garlic, chopped herbs, and 0.5 tbsp of the olive oil to create the herb sauce.
Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Sear the tuna for 90 seconds per side for a rare center, then remove from the pan and let it rest on a cutting board for 2 minutes.
While the tuna rests, toss the asparagus into the same skillet and sauté for 3-4 minutes until bright green and tender-crisp.
Slice the tuna against the grain and serve over the fluffed quinoa with the asparagus, drizzling the lemon-herb sauce over the fish.

Nutrition

Ingredients

Instructions

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