Zesty Seared Tuna Steaks with Roasted Veggie Medley

Ingredients

• 4 4 oz tuna steaks, wild-caught
• 2 tbsp olive oil, for cooking
• 1 tbsp lemon zest
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp paprika
• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium bell pepper, diced
• 1 medium zucchini, diced
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, Brussels sprouts, bell pepper, and zucchini with 1 tbsp olive oil, garlic, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.

2. 2

   In a small bowl, combine the lemon zest, oregano, garlic powder, and paprika. Rub the seasoning mixture evenly over the tuna steaks.