NUTRITION

SERVINGS

INGREDIENTS

5 ounces Yellowfin Tuna

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Avocado Oil

1 teaspoon Sesame Seeds

1 tablespoon Tamari Sauce

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the avocado oil, salt, and pepper, then roast for 15 minutes until the edges are charred.

• 3

  While the broccoli roasts, pat the tuna steak dry with a paper towel and press the sesame seeds onto both sides of the fish.

• 4

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Sear the tuna for approximately 90 seconds per side for a rare center, or longer if you prefer it more well-done.

• 6

  Remove the tuna from the heat and let it rest for two minutes before slicing into thick strips.

• 7

  Fluff the cooked quinoa and place it in a bowl, topping it with the roasted broccoli and sliced tuna.

• 8

  Drizzle the entire dish with tamari sauce and serve immediately.