Lunch · Mediterranean · 10 min
Pan-Seared Ahi Tuna with Za'atar Crust and Mediterranean Bulgur Salad
- Calories
- 632
- Protein
- 50g
- Carbs
- 64g
- Fat
- 21g
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
Method
- 01Soak the bulgur in 1 cup of boiling water for 15 minutes until tender; drain any excess liquid.
- 02In 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.
- 03Pat the Ahi tuna steak dry. Press all sides into the Za'atar spice blend, ensuring a generous, even coating.
- 04Heat 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.
- 05Remove the tuna from the heat, let it rest for 2 minutes, then slice against the grain into thick pieces.
- 06Plate 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.
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