This recipe, made by searing tuna fillet pieces briefly on the grill and serving them over an olive oil-dressed salad bed, highlights the texture of fresh tuna, unlike canned tuna. It's a light yet filling lunch option.
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 on each side, then slice.
Mix the greens, cherry tomatoes, cucumber, and red onion, and toss with the olive oil-lemon dressing.
Place the sliced tuna on top of the salad and serve.
Important: If tuna is overcooked it dries out and toughens; searing it briefly so the center stays slightly pink preserves the texture. Allergen: contains fish only. Caution: if you're not sure how fresh the tuna is, don't cook it close to raw.
If you bring the tuna to room temperature before putting it on the grill, it cooks more evenly and the center does not stay cold. Using a sharp knife while slicing prevents the texture from falling apart.
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