Seared Ginger Garlic Tuna Steak with Roasted Broccoli and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A delightfully fresh and flavorful GLP-1 supportive dinner featuring seared tuna steak seasoned with a ginger-garlic rub, served over a bed of nutty quinoa and roasted broccoli florets.
Ingredients
- 4 4 oz fillets tuna steak
- 2 tbsp, grated fresh ginger
- 3 cloves, minced garlic
- 2 cups, cooked quinoa
- 4 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and slightly charred.
- 2
In a small bowl, combine the grated ginger, minced garlic, 1 tbsp olive oil, lemon juice, salt, and pepper. Rub this mixture evenly over the tuna steaks.
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