Italian Seared Tuna with Cauliflower and Spinach

• 5 oz tuna
• 1.5 cups cooked cauliflower (from 1.95 cups raw)
• 1 cups cooked spinach (from 5 cups raw)
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 cup low sodium vegetable broth
• red pepper flakes to taste

• 10 oz tuna
• 3 cups cooked cauliflower (from 1.95 cups raw)
• 2 cups cooked spinach (from 5 cups raw)
• 2 lemon, juiced
• 4 cloves garlic, minced
• 2 tsp dried basil
• 2 cup low sodium vegetable broth
• red pepper flakes to taste

• 15 oz tuna
• 4 1/2 cups cooked cauliflower (from 1.95 cups raw)
• 3 cups cooked spinach (from 5 cups raw)
• 3 lemon, juiced
• 6 cloves garlic, minced
• 3 tsp dried basil
• 3 cup low sodium vegetable broth
• red pepper flakes to taste

• 20 oz tuna
• 6 cups cooked cauliflower (from 1.95 cups raw)
• 4 cups cooked spinach (from 5 cups raw)
• 4 lemon, juiced
• 8 cloves garlic, minced
• 4 tsp dried basil
• 4 cup low sodium vegetable broth
• red pepper flakes to taste

1. Simmer the vegetable broth, lemon juice, garlic, and basil in a wide pan for 2 minutes until fragrant.

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2. Add the cauliflower and steam covered for 8 minutes until fork tender.

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3. Stir in the spinach and cook for 2 minutes until just wilted.

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4. Push the vegetables aside, lay in the tuna, and cook for 4 minutes total, turning once, until it reaches 145°F and is opaque.

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5. Slice the tuna, plate it with the vegetables, and finish with red pepper flakes.

• Calories248
• Protein40g
• Carbs17g
• Fat0g
• Fiber7g
• Sodium527mg

• A Healthy Weight
• Eating Well
• Steady Energy

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