A simple yet impressive tuna steak dish served with a rich garlic cream sauce and a crisp garden salad.

Scale

2 fresh tuna steaks (about 6 oz each)

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 cups mixed salad greens

1 cup cherry tomatoes, halved

½ cucumber, sliced

¼ red onion, thinly sliced

Fresh herbs for garnish

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Dry tuna steaks and season well with salt and pepper.

Heat olive oil in skillet over medium-high heat. Sear tuna for 2–3 minutes per side.

Set tuna aside to rest.

Lower heat and sauté garlic for 30 seconds.

Add cream, mustard, lemon juice, and seasoning. Simmer until slightly thickened.

In a bowl, toss salad greens, tomatoes, cucumber, and onion with light dressing.

Slice tuna and plate next to salad. Drizzle sauce over tuna.

Finish with fresh herbs and serve.

Try dill or basil instead of parsley.

Add red pepper flakes for spice.

Substitute tuna with swordfish or tofu.

Refrigerate sauce and tuna separately for up to 2 days.