Seared Tuna Steak with Vegetable Salad
A quick, elegant weeknight dinner featuring perfectly seared tuna steaks served over a crisp, colorful salad of cucumber, tomato, red onion, olives, and bell pepper, brightened with lemon.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 40g
Ingredients
- 2 steaks tuna steaks
- 1 medium cucumber
- 1 large tomato
- ½ medium red onion
- ½ cup black olives
- 1 medium yellow bell pepper
- 1 whole lemon
- 2 tbsp butter
Instructions
- 1
Slice the cucumber, tomato, and yellow bell pepper into bite-sized pieces. Thinly slice the red onion. Combine in a large bowl with the black olives.
- 2
Zest and juice the lemon. Whisk 2 tbsp lemon juice with 3 tbsp olive oil, salt, and pepper in a small bowl. Pour over the salad and toss to coat.
- 3
Pat the tuna steaks dry with paper towels. Season both sides generously with salt and pepper.
- 4
Heat a large skillet over high heat. Add the 2 tbsp butter and let it melt until foaming.
- 5
Place the tuna steaks in the skillet. Sear for 1-2 minutes per side for rare, or 2-3 minutes for medium, until the outside is browned but the center is still pink.
- 6
Remove the tuna from the skillet and let it rest for 2 minutes. Slice against the grain into 1/2-inch thick slices.
- 7
Serve the sliced tuna over the salad, garnished with lemon zest and extra lemon wedges if desired.
Tools you’ll need
- Large skillet
- Cutting board
- Chef's knife
- Large bowl
- Small bowl
- Whisk
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