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Seared Tuna Steak with Cucumber Tomato Salad

Seared Tuna Steak with Cucumber Tomato Salad

Lunch
Prep Time
15min
Cook Time
10min
Servings
4
Calories
320
Chef's Note

For the best sear on your tuna, make sure your pan is extremely hot before adding the fish. The goal is to develop a flavorful crust while keeping the center rare to medium-rare. If you prefer your tuna more well-done, you can cook it longer, but be careful not to overcook as it can become dry.

Tags
high-protein
low-carb
seafood
tuna
quick
healthy
gluten-free
dairy-free
lunch
Ingredients

  • 1.5 pounds ahi tuna steaks

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons sesame oil

  • 2 tablespoons sesame seeds

  • 1 large English cucumber

  • 2 cups cherry tomatoes

  • 1/4 cup red onion

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons fresh dill

  • 1 tablespoon fresh mint leaves

Instructions
  • 1

    Pat the tuna steaks dry with paper towels. Season both sides with 1 teaspoon sea salt and 1/2 teaspoon black pepper.

  • 2

    In a small bowl, mix 1 tablespoon of sesame oil with 2 tablespoons of sesame seeds. Brush this mixture over both sides of the tuna steaks.

  • 3

    Slice 1 large English cucumber into thin half-moons and halve 2 cups of cherry tomatoes. Thinly slice 1/4 cup of red onion.

  • 4

    In a large bowl, combine the cucumber, tomatoes, and red onion. Add 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, and the remaining 1 tablespoon of sesame oil. Toss gently.

  • 5

    Chop 2 tablespoons of fresh dill and 1 tablespoon of mint leaves. Add to the salad and toss again. Set aside to let the flavors meld while you cook the tuna.

  • 6

    Heat a cast-iron skillet over high heat until very hot, about 2 minutes.

  • 7

    Place the tuna steaks in the hot skillet and sear for 1-2 minutes per side for rare, or 2-3 minutes per side for medium-rare. The outside should be seared while the inside remains pink.

  • 8

    Remove the tuna from the heat and let rest for 2 minutes before slicing against the grain into 1/2-inch thick slices.

  • 9

    Divide the cucumber tomato salad among four plates and top with sliced tuna. Serve immediately.

Nutrition Information (per serving)
320
Calories
38g
Protein
8g
Carbs
15g
Fat
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