¼ English cucumber, cut into small pieces
1 cup grape or cherry tomatoes, quartered
1 tablespoon grated fresh ginger
2 scallions, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
1 avocado, diced
2 8-ounce fresh wild tuna steaks, 1-inch thick (like yellowfin or albacore)
½ teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted
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- In a medium bowl, combine the cucumber, tomatoes, ginger, scallions, cilantro, lime juice, 1 tablespoon olive oil and salt. Gently fold in the avocado.
- Heat grill or grill pan to medium-high. Rub both sides of the tuna with remaining oil and sprinkle with black pepper. Grill three to four minutes per side for medium-rare steaks.
- Slice the tuna and divide among four plates. Sprinkle with sesame seeds, and serve with salsa.
Makes 4 servings
Each serving has:
Total fat 14g
Saturated fat 2g
Dietary fiber 5g