Seared Tuna with Roasted Mediterranean Veggies

Ingredients

• 1 1/2 lbs tuna steak, sashimi-grade
• 3 medium zucchini, sliced into rounds
• 1 medium eggplant, cubed
• 1 pint cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups quinoa, cooked

Instructions

1. 1

   Preheat oven to 400°F. Toss the zucchini, eggplant, tomatoes, and onion with 2 tbsp of olive oil, garlic, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette.