• 1 tablespoon sesame oil
• 1 1/2 cups broccoli chopped in to small florets
• 1/2 cup red onion cut into thin strips
• 1/2 cup shredded carrot
• 1 tablespoon fresh ginger minced
• 2 garlic cloves minced
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 2 cups soba noodles cooked
• 2 tablespoons fresh cilantro roughly chopped
• 1 tablespoon fresh mint roughly chopped
• 1 tablespoon olive oil
• 8 ounces fresh tuna steak
• 1/2 teaspoon Kosher Salt
• 1 teaspoon ground black pepper

• In a large skillet, heat the sesame oil. Once hot, add the broccoli and red onion until the onion just begins to soften.
• Stir in the carrot, garlic clove, and minced ginger. Cook, stirring often, just until the garlic becomes fragrant. The vegetables should still be slightly crunchy.
• Mix in the soy sauce, honey, red pepper flakes, and soba noodles. Cook until the noodles are hot. Gently stir in the cilantro and mint. Spoon into serving bowls and set aside.
• In the same pan the broccoli and noodles were cooked in, heat the olive oil on high heat.
• Season the tuna steaks with the salt and pepper. Place the tuna steak into the hot pan and sear each side until lightly browned. The pan should be very hot and each side should only take 2 to 3 minutes to sear.
• Let the tuna steak rest for about 2 minutes before slicing into thin strips. The tuna should still be pink in the center. Place on top of each serving of the broccoli salad. Drizzle with additional soy sauce if desired.

Calories: 617kcal | Carbohydrates: 106g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 1602mg | Potassium: 670mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4338IU | Vitamin C: 34mg | Calcium: 80mg | Iron: 5mg