Valentine’s Day is next week, and regardless of your feelings toward the holiday—maybe you’re celebrating with a significant other, getting together with the girls for Galentine’s, or currently dating yourself (no shame)—we wanted to equip you with the perfect date-night-in recipe. We both love going out to eat for special occasions, but sometimes, there’s no greater satisfaction than whipping up a restaurant-quality meal at home—especially to impress that someone special! So, cancel that dinner reservation and start envisioning yourself cooking in sweats with a glass of wine in hand! (We can’t be the only ones who enjoy that scene… right?!)
These ahi tuna steaks are so simple and easy to prepare, while the flavors are complex and, dare I say, out of this world. We balanced the heat of the seasoning with a refreshing pineapple cucumber salsa, and we chose to serve ours over “forbidden rice”, or black rice. But the side dish possibilities are truly endless here—serve your tuna over white/brown/cauliflower rice, some air-fried potatoes, asparagus, broccoli, greens, etc.
Why should you eat forbidden rice (other than the fact that it’s particularly ‘grammable)? Well, there’s more to it than meets the eye. Like brown rice, forbidden rice is a whole grain. It has a mild + nutty flavor, and the black color comes from anthocyanins—the same flavonoid with antioxidant effects found in foods such as blueberries and blackberries. Forbidden rice has fewer calories and more fiber than brown rice. Plus, diets rich in the antioxidants that forbidden rice contains include a lower risk of cancer and heart disease, controlling blood sugar, blocking the absorption of cholesterol, and promoting healthy eyes.
Seared Tuna Steaks with Pineapple Cucumber Salsa
- 2 5 oz. ahi tuna steaks
- 1 tbsp olive oil
For the salsa:
- 1/2 cup diced pineapple
- 1/2 cup diced cucumber
- 2 tbsp diced red onion
- 1 tsp minced jalapeño
- 1 tsp fresh lime juice
For the seasoning:
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp cumin
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Place salsa ingredients in a bowl and mix well. Set aside.
- Place all seasoning ingredients on a plate and mix until evenly combined.
- Coat each tuna steak with a thick layer of seasoning on all sides.
- Heat olive oil in a skillet on medium-high heat, turning gently to coat the pan. Once oil is hot, add tuna steaks and sear for 1 minute per side. Using tongs, gently sear all remaining sides of each tuna steak for a few seconds until no longer pink.
- Remove tuna steaks from skillet and slice to reveal a perfectly rare center. Serve over rice, spiralized veggies, or whatever your (and your Valentine’s) heart desires.
- Top sliced tuna steaks with pineapple cucumber salsa and enjoy.
Yield: 2 servings
Serving size: 1 tuna steak + 2/3 cup salsa
One thought on “Seared Tuna Steaks with Pineapple Cucumber Salsa”
This sounds pretty awesome. I’ll have to experiment to find a lower carb combination of toppings and sides to make it fit the Vince Diet model, but very tasty combination of ingredients!