Pan Seared Tuna Steaks & Wild Rice with Roasted Butternut Squash

4 Tuna Steaks from Freund’s Fish Market (ask for ½ inch thick cut Tuna Steaks)
Freund’s House Seasoning;
Freund’s (parve) Garlic Butter
Extra Virgin Olive Oil
2 cups cooked Wild Rice
1 pound cubed butternut squash
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

For the Butternut Squash:
Place the butternut squash cubes on a lightly greased baking sheet and toss with approximately 2 tablespoons of the olive oil, the add the nutmeg, cinnamon, and ½ tablespoon of Freund’s House Seasoning and toss well to coat all pieces;Place the butternut squash inside a preheated 400 ° oven and cook for approximately 20 minutes, or until just soft;
While the butternut squash is in the oven. Place a heavy bottomed skillet on the stove over medium high heat;
Season each Tuna Steak with Freund’s House Seasoning;
Lightly coat the hot skillet with the olive oil and immediately place the Tuna in the pan.Cook each piece Tuna for 1 ½ to 2 minutes, then turn to the other side and add 2-3 tablespoons of Freund’s (parve) Garlic Butter to the pan and let it coat the Tuna as they finish cooking;
Immediately remove the Tuna from the pan and set aside so as to not overcook;
Take the cooked butternut squash from the oven and gently toss it with the rice so as not to mash the squash.
Chef Says: ”To plate: place the rice & squash mix in a half moon shape on one side of the plate and drizzle with some of the Honey; then set the Tuna next to the rice mixture and drizzle with a little of the juices from the skillet used to cook the Tuna. Garnish the rice with parsley and the Tuna with a Lemon twist.