2 portions brown rice
3 roma tomatoes, diced
3 green onions, sliced
1 lime, halved
1 jalapeno, seeded and diced
1 TBSP fresh cilantro, chopped
2 portions tuna steak (about 12 oz)
1 TBSP olive oil
1/4 tsp. freshly ground black pepper
1 lemon, halved

Prepare brown rice according to directions.

In medium bowl, combine tomatoes, onions, lime juice, jalapeno, and cilantro to make Pico de Gallo. Cover and refrigerate to let the flavors blend.

Preheat a large skillet over high heat. Brush both sides of tuna steak with olive oil and season one side with black pepper. Add steaks to hot skillet pepper side down. Sear for 2 minutes, then turn steaks and reduce heat to medium. Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.

Spoon a portion of rice onto each plate and top with a portion of tuna steak. Divide Pico de Gallo equally atop each piece of tuna. Finish with a squeeze of fresh lemon.