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Lemon Tuna Steaks On Roasted Veggies

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2 tuna steaks (6-8 oz each)

EVOO (Extra Virgin olive oil)

Zest of 1 lemon peeled in strips using vegetable peeler

fresh ground black pepper

Kosher salt

baby carrots

baby potatoes

6 cloves garlic peeled


1/2 C young carrot leaves de-stemmed and chopped


2 tsp EVOO

2 tsp lemon juice

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