Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-35 minutes until tender.

Make Purée

Once the squash is roasted, scoop the flesh into a blender. Add butter, salt, pepper, and nutmeg. Blend until smooth. Set aside.

Cooking Quinoa

Prepare Quinoa

In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cooking Ahi Tuna Steak

Marinate Tuna

In a shallow dish, mix soy sauce, olive oil, salt, and pepper. Add the tuna steaks and marinate for 15 minutes.

Sear Tuna

Heat a skillet over medium-high heat. Remove tuna from marinade and coat both sides with sesame seeds. Sear the tuna for 2-3 minutes on each side for medium-rare. Adjust time as necessary for desired doneness.

Plating

Serve

On a plate, create a bed of butternut squash purée, add a serving of quinoa, and top with the sesame-crusted tuna steak. Garnish with additional sesame seeds if desired.