NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Tuna steak

2 cup Broccoli florets

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, half of the sea salt, and half of the black pepper until evenly coated.

• 3

  Spread the broccoli in a single layer on the baking sheet and roast for 15-20 minutes until the edges are golden and tender.

• 4

  While the broccoli roasts, pat the tuna steaks dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Carefully place the tuna in the skillet and sear for 1-2 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 7

  In a small ramekin, whisk together the lemon juice, lemon zest, minced garlic, parsley, and dill.

• 8

  Remove the tuna from the heat and immediately drizzle with the lemon-herb mixture, allowing the residual heat to release the aromatics.

• 9

  Plate the tuna steaks alongside the roasted broccoli and serve while hot.