Prep and cook time: 25 minutes Serves 4
4 tuna steaks, 4-6 ounces each
½ large cucumber, cut lengthwise
2 tablespoons fresh dill, chopped
1 cup purple kale, finely chopped
3 tablespoons avocado oil, divided
1 tablespoon red wine vinegar
sea salt and black pepper
For the salsa, scoop out seeds of cucumber and dice the remaining cucumber. Mix cucumber with the dill and kale.
Heat a skillet over medium-high heat. Rub some oil on tuna steaks and cook for 2-3 minutes on each side. Place tuna steaks on plates and top with salsa. Keep skillet over medium-high heat and add 2 tablespoons oil, vinegar, salt, and pepper. Let sauce sizzle for a few seconds and then drizzle over the fish and salsa. Serve immediately.
Notes: The 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.
