Seared Ginger-Garlic Tuna with Warm Quinoa Salad

Ingredients

• 4 4 oz tuna steaks, wild-caught
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 2 cups quinoa, cooked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 2 cups baby spinach
• 2 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper, to taste

Instructions

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 let marinate for 15 minutes.

2. 2

   Heat a non-stick skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side, or until lightly charred on the outside but still pink in the center. Transfer to a plate and let rest.