Bring a small pot with rice, 1/4 tsp. salt, and 11/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside.

While rice cooks, prepare ingredients.

Cut broccoli into bite-sized pieces, if necessary.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Halve lime. Cut one half into wedges and juice the other half.

Pat tuna dry, and season both sides with a pinch of salt and pepper.

Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, white portions of green onions, garlic pepper, and 1/4 tsp. salt.

Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes.

While broccoli roasts, make sauce.

In a mixing bowl, combine teriyaki, 2 tsp. lime juice, and sesame seeds. Set aside.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Remove from burner.

Plate dish as pictured on front of card, topping tuna with sauce and garnishing with green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!