Seared Ginger-Sesame Tuna with Roasted Broccoli and Quinoa Salad

Ingredients

• 4 tuna steaks, 4 oz each
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tsp freshly grated ginger
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup quinoa
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger. Add the tuna steaks and turn to coat both sides.