April 19 2018 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Grilled tuna with raita salad
Tuna—grilled or seared—is perfect when you're in the mood for meat but want something lighter at the same time. A fresh, crunchy cucumber salad, dressed with delightful Indian flavors, rounds out this simple meal. Tasty, fun, and ready before you can say, "That was easy!"
USMetric
servingservings
Ingredients
- 1½ lbs 650 g fresh tuna filletfresh tuna fillets
- 1 tbsp 1 tbsp olive oil
- salt and pepper
Raita salad
- 1½ lbs 650 g cucumber
- 1¼ cups (8 oz.) 300 ml (230 g) Greek yogurt (4% fat)
- 2 tbsp 2 tbsp fresh mint
- ½ tsp ½ tsp ground cumin
- salt and pepper
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www.dietdoctor.com
Making low carb simple
Instructions
- Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes.
- Dry it off with paper towels and cut into ½ inch (1 cm) slices. Combine with the rest of the salad ingredients and set aside until serving.
- Cut the tuna into 1" (2.5 cm) steaks. Add salt and pepper to both sides and brush with olive oil.
- Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink center so be careful not to overcook it.
- Serve immediately with the raita salad on the side.
Tip!
Make this dish dairy-free by substituting the yogurt with mayonnaise. It will also bump up the fat content.
