Seared Tuna Salad
A restaurant-quality seared tuna steak over crisp mixed greens, finished with fresh dill, lemon, and a sweet-tart balsamic glaze. Quick to cook, impressive to serve.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 40g
Ingredients
- 2 6 oz each tuna steaks
- 6 cups mixed greens
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp balsamic glaze
- 2 tbsp fresh dill
- 1 whole lemon
Instructions
- 1
Pat the 2 tuna steaks dry with paper towels, then season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.
- 2
Heat 2 tbsp of the olive oil in a large skillet over high heat until shimmering, about 2 minutes.
- 3
Place the tuna in the hot skillet and sear for 90 seconds per side for rare, or 2 minutes per side for medium-rare; the outside should be browned and the center still pink.
- 4
Transfer the tuna to a cutting board and let rest for 5 minutes; slice against the grain into 1/4 inch thick slices.
- 5
In a large bowl, toss the 6 cups mixed greens with the remaining 1 tbsp olive oil and a pinch of salt.
- 6
Divide the greens between two plates, top with the sliced tuna, and drizzle with the 2 tbsp balsamic glaze.
- 7
Garnish with the 2 tbsp fresh dill and lemon wedges from the 1 lemon; serve immediately.
Tools you’ll need
- large skillet
- cutting board
- sharp knife
- large bowl
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