Seared Ginger-Garlic Tuna Steak with Roasted Broccoli and Farro Salad

Ingredients

• 4 4-6 oz fillets tuna steaks
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 4 cups broccoli florets
• 1.5 cups farro, cooked
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp olive oil, for farro salad
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly charred.

2. 2

   In a medium bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, lemon juice, 1 tbsp olive oil, salt, and pepper. Mix well and set aside.