Seared Ginger-Garlic Tuna Steaks with Roasted Broccoli and Quinoa

Ingredients

• 4 tuna steaks, 4 oz each
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 4 cups broccoli florets
• 2 tsp olive oil
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 4 lemon wedges, for serving

Instructions

1. 1

   In a shallow dish, combine the garlic, ginger, soy sauce, and rice vinegar. Add the tuna steaks and turn to coat both sides. Cover and marinate for 15 minutes.

2. 2

   Preheat the oven to 400°F. Toss the broccoli florets with 1 tsp of olive oil and spread on a baking sheet. Roast for 18-20 minutes, until tender and slightly charred.