Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 7.5 oz raw ahi tuna steak; 1 tbsp olive oil; 0.25 cup nonfat Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup raw asparagus; 0.5 tsp garlic powder

Ingredients

9 items

7½ oz raw ahi tuna steak
1 tbsp olive oil
¼ cup nonfat Greek yogurt
1 tbsp fresh dill
1 tbsp lemon juice
¼ tsp sea salt
¼ tsp black pepper
1 cup raw asparagus
½ tsp garlic powder

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the raw asparagus and place them on the baking sheet, drizzling with half of the olive oil and seasoning with garlic powder and half of the salt and pepper.
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
While the asparagus roasts, pat the raw ahi tuna steak dry with a paper towel and season both sides with the remaining salt and pepper.
In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and chopped fresh dill until smooth and creamy.
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Sear the tuna for 90 seconds to 2 minutes per side to achieve a golden crust while maintaining a perfect medium-rare center.
Remove the tuna from the heat and let it rest for 2 minutes before slicing.
Plate the tuna alongside the roasted asparagus and drizzle the lemon-dill sauce generously over the fish.

Nutrition

Ingredients

Instructions

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