Seared Tuna with Creamy Garlic Veggie Salad

Ingredients:

For the Tuna:

• – 2 tuna steaks
• – Salt and pepper (to taste)
• – 1 tbsp olive oil
• – 1/4 tsp dried oregano
• – 1/2 tsp onion powder
• – 1 tsp garlic powder

For the Veggie Salad:

• – 1/4 cup cherry tomatoes, halved
• – 1/4 cup cucumber, diced
• – 1 handful mixed greens
• – 1 tbsp fresh parsley, chopped
• – 1 clove garlic, minced
• – 1 tbsp red wine vinegar
• – 1 tbsp olive oil
• – Salt & black pepper, to taste

For the Creamy Garlic Sauce:

• – 2 tbsp butter
• – 1 clove garlic, minced
• – 1/4 cup heavy cream
• – Salt & black pepper, to taste

Directions:

1. Prep the Tuna:

– Pat tuna dry. Season both sides with salt, pepper, garlic powder, onion powder, and oregano.

– Heat olive oil in a skillet over high heat. Sear tuna for about 1–2 minutes per side for rare, or longer if you prefer it cooked through. Set aside to rest.

2. Make the Salad:

– In a bowl, combine cherry tomatoes, cucumber, mixed greens, and parsley.

– Whisk together olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper. Toss with the veggies.

3. Make the Creamy Garlic Sauce:

– In a small pan, melt butter over medium heat. Add garlic and cook until fragrant.

– Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper.

4. Assemble:

– Plate the salad. Slice tuna and lay over the top.

– Drizzle with the creamy garlic sauce and a bit of leftover vinaigrette if desired.

– Garnish with extra parsley or a grind of fresh black pepper.

Servings: 2

Estimated Calories: ~500–600 per serving