Gluten-Free Seared Tuna Salad
Elevate your lunch or dinner with this vibrant Gluten-Free Seared Tuna Salad, a perfect harmony of fresh, wholesome ingredients and bold flavors. Featuring tender, seared tuna steaks with a golden crust and a rare-to-medium-rare center, this salad is layered with crisp mixed greens, juicy cherry tomatoes, creamy avocado, and crunchy cucumber for a satisfying texture. A tangy homemade lemon vinaigrette, infused with Dijon mustard and a touch of honey, ties all the flavors together, making every bite irresistibly fresh and zesty. Ready in just 20 minutes and gluten-free, this recipe is ideal for a quick, healthy meal that feels indulgent yet light. Serve it as a centerpiece for lunch, a light dinner, or an elegant appetizer that’s guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Fresh tuna steak
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 large Avocado, sliced
- 0.5 small Red onion, thinly sliced
- 1 large (juiced) Lemon
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Pat the tuna steaks dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the tuna steaks to the skillet and sear each side for about 1-2 minutes, or until the outside is nicely crusted and the inside is rare to medium-rare. Adjust the cooking time based on your preference for doneness.
Once cooked, remove the tuna from the skillet and let it rest for a few minutes before slicing.
In a small bowl, combine the lemon juice, remaining 1 tablespoon of olive oil, honey, and Dijon mustard. Whisk together until well mixed to create the dressing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, avocado slices, and red onion.
Drizzle the salad with the prepared lemon vinaigrette and toss gently to combine.
Arrange the salad on individual plates or a serving platter.
Slice the rested tuna steaks thinly and lay the slices on top of the salad.
Serve immediately, garnished with extra lemon wedges if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 19.4 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 19.3 mcg | 97% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4277 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
