Seared Ahi and Crispy Broccoli

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From start to finish this is a pretty easy meal. It is also a great one to make ahead of time and let marinade.

Here's What You'll Need:

• Ahi Tuna - you can get small cuts as single servings or one large steak and cut. You want about a 2x4 inch steak for each person.

• Coconut Aminos

• Ginger - fresh or powdered

Crispy Broccoli

• Broccoli Florets

• Olive Oil

• Minced Garlic

• Salt

For the ahi tuna take a resealable bag, place the steaks inside and drizzle with coconut aminos, squeeze the air out and seal. This allows the coconut aminos to soak in! This should sit for at least an hour before cooking.

While that’s setting the broccoli is also pretty easy. You’ll want about a cup of broccoli per person and for every 2 cups toss with one large spoonful of minced garlic. I have a product that is just garlic and olive oil ready to go! Sprinkle with salt and a little bit of olive oil if needed. Spread out over a baking sheet so all the florets are flat. These will go in the oven when you’re ready at 300 degrees for 20 minutes or until the edges of the broccoli start to crisp. These will go in the oven when you’re 20 minutes out as the ahi only takes minutes.

Once you’re ready for the Ahi, remove from the bag and add straight into a hot pan with a tiny bit of olive oil. You should hear some super sizzling and you’ll rotate so each edge is on the pan for about 45-60 seconds so the edges are nice and seared. You’ll then serve with the broccoli and/or sweet potato noodles.

Enjoy!