Seared Tuna with Garlic Parmesan Broccoli Mash

Serves 4

• 1 (12-16 ounce) piece ahi tuna (yellowfin or bluefin if you’re lucky)

• 12 oz broccoli florets (I used the bagged florets from Trader Joe’s)

• 2 small garlic cloves, halved

• 1 c water

• 2 t lemon juice

• 1⁄4 c olive oil

• 2 T unsalted butter (or ghee)

• 3⁄4 c grated parmesan cheese

• Sea salt and freshly ground black pepper

• Everything bagel seasoning

• 2 T fresh cilantro leaves, chopped

To make the mash, heat broccoli florets and garlic cloves with water in a medium saucepan. Bring to a boil, cover the pot and lower the heat. Cook until florets are tender, about 5 minutes. Drain and place florets and garlic in a food processor with lemon juice, olive oil, butter, and parmesan. Pulse to pulverize the florets and create a smooth mash. Taste for seasoning, adding salt and pepper.

Place a skillet over medium-high heat and coat with canola oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot pan and sear for 1.5 minutes on each side to form a slight crust, depending on the thickness of your filet and your desired doneness. Remove to a cutting board and let rest a couple of minutes. Sprinkle everything bagel seasoning on filet, then slice and serve over a bed of broccoli mash if desired. Garnish with cilantro.