Tuna Steaks with a Cucumber Dill Salsa
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings
4 tuna steaks
half a large cucumber
1 cup purple kale, finely chopped
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and black pepper
1. Scoop out the seeds of the halved cucumber. Then dice and mix with the dill and kale.
2. Heat a skillet over medium-high heat. Rub a bit of oil on tuna steaks and cook for 2-3 minutes on each
side. Time will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it pink
in the middle.
3. Place tuna steaks on plates and top with cucumber salsa.
4. Keep skillet over heat and add oil, vinegar and a pinch of salt and ground pepper to taste. Let sizzle for a
few seconds and then drizzle over fish with salsa.
5. Serve immediately.
Substitute fennel for the cucumber or bok choy for kale, for a twist.
Recipe courtesy of Integrative Nutrition 2010