Tuna Steak on Summer Salad

Give me all the tuna and watermelon!

Anytime I'm at the beach, I'm on the lookout for a good tuna steak. Whether it's a tuna steak salad, sandwich, or on its own, I love it. We started cooking it at home not too long ago, and I'm so mad that we hadn't done it sooner. You don't have to wait to be at the beach for a good tuna steak dinner!

Be sure to get a forkful with a little bit of everything.

This was so simple and tasty; it's going to be a new regular during summer time for sure. I bought a bag of frozen tuna steaks (you can certainly buy fresh though), and they were very easy to thaw and were still tasty. I made the quick pickled cucumbers and onions so that I could have the leftovers for other salads, sandwiches or wraps throughout the week. So take that into consideration when making and saving the leftovers. Be sure to get a forkful with a little bit of everything. I know it sounds crazy to having dill with watermelon, cucumbers and tuna. Just trust me.

Tuna Steak on Summer Salad

This makes one salad except for the quick pickled cucumbers and onions, which makes about 3 servings.

Ingredients

• 4oz tuna steak (fresh or frozen; thawed if frozen)

• 1-2 cups spring mix salad

• 1 english cucumber (sliced)

• 1/2 yellow onion (chopped)

• 3/4 cup white vinegar

• fresh dill to taste

• 1 cup watermelon (diced)

• 1/2 tbsp olive oil

• 1 tbsp lemon juice

• 1/4 cup feta cheese

Directions

1. Combine the cucumber slices, chopped onion, vinegar, and dill and let chill in the fridge for at least 30 minutes.

2. Mix together the olive oil, lemon juice and a little more dill and lightly coat both sides of the tuna steak (save about half to use while cooking).

3. Heat a skillet over medium heat and sear both sides of the tuna steak (or if you're like me, cook all the way through... I know, I'm weird and prefer it this way).

4. While cooking, be sure to drizzle the tuna with the rest of the sauce.

5. Once done, start to make your salad. Lay the lettuce, followed by your tuna, and quick pickled cucumbers and onions (use maybe 1/3-1/2 cup of cucumber slices on your plate and save the rest for another dish tomorrow!).

6. Use some of the juice from the cucumbers as your dressing (or you can use another dressing you like).

7. Next, use about 1 cup of watermelon to add some sweetness to your salad and top with the feta cheese.

Nutrition Facts (entire recipe with 1/3 of the quick pickled cucumbers and onions)

Calories: 347 Carbs: 21g Fat: 13g Protein: 34g

Quick Nutrition Talk: tuna is high in omeg-3 fatty acids, which can help reduce the risk of heart disease.