lunch

Pan-Seared Ahi Tuna with Za'atar Crust and Mediterranean Bulgur Salad

Name: Pan-Seared Ahi Tuna with Za'atar Crust and Mediterranean Bulgur Salad
Ingredients: 127.4 g Ahi tuna steak, wild-caught; 59.2 g Bulgur, dry; 100 g Grape tomatoes, halved; 100 g Cucumber, diced; 45 g Feta cheese, crumbled; 40 g Kalamata olives, pitted; 50 g Red onion, finely minced; 10 g Za'atar spice blend

Nutrition

632.0495431721332

kcal

Calories

49.50000000000001

Protein

63.800000000000004

Carbs

20.803223223106198

Fat

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Ingredients(8)

Ahi tuna steak, wild-caught127.4 g

Bulgur, dry59.2 g

Grape tomatoes, halved100 g

Cucumber, diced100 g

Feta cheese, crumbled45 g

Kalamata olives, pitted40 g

Red onion, finely minced50 g

Za'atar spice blend10 g

Instructions

Soak the bulgur in 1 cup of boiling water for 15 minutes until tender; drain any excess liquid.

In a bowl, combine the fluffed bulgur, diced cucumber, halved tomatoes, minced red onion, and Kalamata olives. Toss with a squeeze of fresh lemon juice and a splash of olive oil.

Pat the Ahi tuna steak dry. Press all sides into the Za'atar spice blend, ensuring a generous, even coating.

Heat a heavy-bottomed skillet over high heat with a teaspoon of oil. Once the pan is shimmering and just starting to smoke, sear the tuna for 60-90 seconds per side, leaving the center cool and vibrant red.

Remove the tuna from the heat, let it rest for 2 minutes, then slice against the grain into thick pieces.

Plate the Mediterranean bulgur salad, top with the seared Za'atar crusted tuna, and finish by scattering the crumbled feta over the dish. Serve immediately while the tuna is warm and the salad is crisp.