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Servings: 1, Prep Time: 15 min, Cook Time: 30 min
Ingredients
6 oz, boneless, raw [170.1 g] Tuna (Sushi Grade)
1.5 tbsp [21 g] Coconut Aminos
0.5 tbsp [6.8 g] Sesame Oil
0.5 tbsp [7 g] Rice Vinegar
0.5 tsp [0.9 g] Ginger (Ground)
2 clove [6 g] Garlic
1 cup, florets [71 g] Broccoli
1.5 tbsp [21 g] Olive Oil (divided)
1 Dash [1 g] Himalayan Pink Salt
Directions
Pat the tuna steak dry with a paper towel and marinate with coconut aminos, sesame oil, rice vinegar, ground ginger and minced garlic. Set aside and prep broccoli.
Preheat oven to 375 degrees F (190 degrees C).
Chop broccoli florrets in bite sized pieces, toss with olive oil and season with salt to taste. Bake for 15 minutes.
After at least 15 minutes of the tuna marinating, heat a skillet to medium-high heat and add olive oil. Sear the tuna steak for 2-3 minutes per side, or depending on prefered doneness of tuna.
Allow tuna to rest for at least 5 minutes and garnish optional with sesame seeds and scallions. Enjoy!
Nutrition Info
Calories: 504, Fat: 29g, Carbs: 18g, Protein: 42g, Fiber: 2g
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