Greek · Lunch
Grilled Tuna Salad
Grilled tuna steak rests on a Greek salad of tomato, cucumber, red onion, kalamata olives and feta, finished with lemon-oregano dressing. The tuna is seared hot and left pink at the center. Olive oil, garlic and dried oregano tie the char to the salad for a bright, coastal plate.
$9
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
530Calories
42.8gProtein
34.9gFat
13.2gCarbs
6.1gSugar
3.1gFiber
1080mgSodium
115mgChol
9.8gSat Fat
980mgPotassium
320mgCalcium
2.6mgIron
4.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the tuna steak dry, rub with 1 tsp olive oil, oregano, salt and pepper. Chop tomato and cucumber; thinly slice red onion and garlic.
2
Build
Toss tomato, cucumber, red onion, kalamata olives, 1/2 tsp oregano, lemon juice, garlic and 1 tbsp olive oil in a bowl until evenly coated.
3
Sear
Heat a griddle pan over high heat with remaining 1 tsp olive oil until faint smoke appears. Sear tuna 90 seconds per side for a deep brown crust and rosy pink center.
4
Plate
Arrange salad on a plate, slice tuna against the grain, lay over top, and scatter crumbled feta across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 4 tbsp4 tbsp extra virgin olive oil, divided
- 1 tsp1 tsp dried oregano, plus extra for the tuna
- 22 small tomato
- 11 cucumber
- 4 tbsp4 tbsp red onion
- 2.2 oz60g kalamata olives, pitted
- 2.8 oz80g feta cheese
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- salt and black pepper, to taste
