This light, satisfying lunch features tuna fillet seared briefly on the grill and served over an olive-oil-dressed salad. Unlike canned tuna, fresh tuna’s texture takes center stage.
Rub the tuna fillets with olive oil and season with salt and black pepper.
Sear the fillets on a hot grill for 1–2 minutes per side, then slice.
Toss the salad greens, cherry tomatoes, cucumber and red onion with the olive oil and lemon dressing.
Arrange the sliced tuna over the salad and serve.
Important: Tuna can become dry and tough if overcooked; a quick sear that leaves the center slightly pink preserves its texture. Allergen: contains fish only. Caution: If you are not sure the fresh tuna is very fresh, do not cook it rare or nearly raw.
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