Pan-Seared Tuna Steak with Bulgur-Cucumber Tabbouleh and Za'atar Feta

Rinse bulgur and simmer in 1 cup of water for 12 minutes until tender, then drain any excess liquid and fluff with a fork.

Finely dice the cucumbers, grape tomatoes, and red onion. Fold them into the cooled bulgur.

Season the tuna steak lightly with salt and pepper. Heat a heavy skillet over high heat; once shimmering, sear the tuna for 90 seconds per side until a dark crust forms while keeping the center rare. Let rest for 2 minutes before slicing.

Mound the tabbouleh onto a plate. Arrange the seared tuna slices on top.

Sprinkle the crumbled feta over the salad and finish by dusting the entire dish with a generous teaspoon of za'atar. Serve immediately while the tuna is warm and the vegetables are crisp.