Half of a large cucumber – cut length wise
2 tablespoons fresh dill, chopped
1 cup purple kale, finely chopped
3 tablespoons olive oil
4 4-6-ounces tuna steaks
1 tablespoon red wine vinegar
Sea salt and black pepper
 
To make Cucumber Dill Salsa:
Scoop out the seeds of the cucumber and dice.
Mix cucumber with the dill and kale.

Heat a skillet over medium-high heat. Rub oil on tuna steaks and cook for 2-3 minutes on each side. Place tuna steaks on plates and top with cucumber salsa. Keep skillet over medium-high heat and add 2 tablespoons olive oil, vinegar, salt and pepper to taste.
Let sauce sizzle for a few seconds and then drizzle over fish with salsa. Serve immediately.
Notes: Time of cooking tuna will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it a bit pink in the middle. Substitute fennel for cucumber or bok choy for kale for a different twist.