Name: Pan-Seared Tuna with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz raw tuna steak; 1 tbsp olive oil; 0.25 cup nonfat Greek yogurt; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh dill; 1 cup raw asparagus; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Instructions

Prep 10 min · Cook 10 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 toss the spears with 0.5 tbsp of olive oil and a pinch of sea salt and black pepper.
Spread the asparagus on the baking sheet and roast for 10 minutes until tender and slightly golden.
While the asparagus roasts, whisk together the nonfat Greek yogurt, fresh lemon juice, lemon zest, fresh dill, and garlic powder in a small bowl.
Pat the raw tuna steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a heavy skillet or cast-iron pan over medium-high heat until it begins to shimmer.
Place the tuna steak in the hot pan and sear for 1.5 to 2 minutes per side for a medium-rare finish.
Remove the tuna from the pan and let it rest for 2 minutes before slicing.
Serve the sliced tuna over the roasted asparagus and top with a generous dollop of the lemon-dill sauce.

Nutrition

Ingredients

Instructions

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