Name: Seared Tuna with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw ahi tuna steak; 0.25 cup dry quinoa; 0.5 cup water; 1 cup raw asparagus; 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water using a fine-mesh strainer.
In a small saucepan, combine the quinoa and 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
While quinoa cooks, trim the woody ends off the raw asparagus. Mince the garlic and finely chop the fresh parsley.
In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, chopped parsley, and 0.5 tbsp of the olive oil to create the sauce.
Pat the raw ahi tuna steak dry with paper towels and season both sides with sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining 0.5 tbsp olive oil. Once the pan is very hot, add the asparagus and sauté for 5-7 minutes until tender-crisp. Remove asparagus from the pan and set aside.
In the same hot skillet, sear the tuna steak for 1.5 to 2 minutes per side for a rare to medium-rare center.
Remove the tuna from the heat and let it rest for 2 minutes before slicing into 0.5-inch thick pieces.
Plate the fluffy quinoa and asparagus, top with the sliced tuna, and drizzle the lemon-herb sauce over everything.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes