Tuna Steaks with a Cucumber Dill Salsa

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


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