Seared Ahi Tuna with Roasted Veggie Medley
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender seared ahi tuna steak paired with a colorful mix of roasted seasonal vegetables for a nutrient-dense, high-protein GLP-1 friendly dinner.
Ingredients
- 4 oz ahi tuna steak
- 1 medium zucchini, cut into 1/2-inch rounds
- 1 medium bell pepper, diced
- 1 cup brussels sprouts, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the zucchini, bell pepper, and brussels sprouts with 1 tbsp olive oil, garlic, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 2
Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the tuna steaks with salt and pepper. Sear the tuna for 2-3 minutes per side, until lightly charred on the outside but still pink in the center.
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