breakfast

Pan-Seared Tuna with Mediterranean Vegetable Salad and Toasted Sesame-Sumac Vinaigrette

Name: Pan-Seared Tuna with Mediterranean Vegetable Salad and Toasted Sesame-Sumac Vinaigrette
Ingredients: 54.5 g Fresh Tuna Steak; 250 g Grape Tomatoes, halved; 300 g Cucumber, diced; 80 g Red Onion, finely diced; 400 g Bell Pepper, green, diced; 10 g Za'atar seasoning

Nutrition

527

kcal

Calories

29.513967838444255

Protein

61.60000000000001

Carbs

15.049429693343296

Fat

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Ingredients(6)

Fresh Tuna Steak54.5 g

Grape Tomatoes, halved250 g

Cucumber, diced300 g

Red Onion, finely diced80 g

Bell Pepper, green, diced400 g

Za'atar seasoning10 g

Instructions

Pat the tuna steak dry with paper towels and season generously with salt and crushed black pepper.

Heat a cast-iron skillet over high heat until smoking. Sear the tuna for 60-90 seconds per side until a crust forms, leaving the center rare; remove from heat to rest.

In a large bowl, combine the halved grape tomatoes, diced cucumber, finely diced red onion, and green bell pepper.

Toss the vegetables with the za'atar seasoning and a squeeze of fresh lemon juice to brighten the flavors.

Slice the rested tuna into thin medallions.

Arrange the vibrant salad on a plate and fan the tuna medallions over the top. Serve immediately, ensuring the cool crunch of the vegetables contrasts with the warm, seared tuna.