Seared Garlic Ginger Tuna Steaks with Roasted Broccoli and Quinoa

Ingredients

• 4 6 oz tuna steaks, sustainably sourced
• 4 cups broccoli florets, fresh
• 1 cup quinoa, uncooked
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. In a shallow baking dish, combine the garlic, ginger, soy sauce, rice vinegar, sesame oil, 1 tsp olive oil, salt, and pepper. Add the tuna steaks and turn to coat both sides. Cover and marinate for 15-20 minutes.

2. 2

   2. Preheat oven to 400°F. Toss the broccoli florets with the remaining 1 tsp olive oil and season with salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly browned.