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

Ingredients

• 4 6 oz tuna steaks, wild-caught
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup farro, cooked
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a shallow dish, combine the grated ginger, minced garlic, and soy sauce. Add the tuna steaks and turn to coat both sides. Cover and marinate for 15-20 minutes.

2. 2

   2. Preheat the 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 lightly browned.