NUTRITION

SERVINGS

INGREDIENTS

7 ounces Yellowfin Tuna Steak

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli and cauliflower florets in a bowl with half of the olive oil, sea salt, and garlic powder.

• 3

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

• 4

  While the vegetables roast, pat the tuna steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.

• 5

  Heat the remaining half teaspoon of olive oil in a cast-iron skillet over medium-high heat until the pan is shimmering.

• 6

  Place the tuna in the hot skillet and sear for 1-2 minutes per side for a perfect medium-rare center.

• 7

  Remove the tuna from the pan and let it rest for 2 minutes before slicing.

• 8

  Serve the seared tuna alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.