Meatless Friday: Tuna with Tzatziki Salad

Tzatziki Salad:

½ cucumber, peeled and with the seeds removed
5.3 oz container plain Greek yogurt
2 tsp lemon juice
2 tsp. olive oil
Salt & pepper to taste
½ clove chopped fresh garlic (or ¼ tsp. garlic powder)
1 tbs. chopped fresh dill
1-2 oz. feta cheese crumbles
8 oz. cherry tomatoes, halved (I used multi-colored tomatoes to make it prettier)
1 ear grilled white corn (or use canned)

If you are grilling your own corn:

Baste with olive oil on all sides and wrap with aluminum foil. Grill at about 400 degrees for 30 minutes, turning frequently. I use an outdoor propane grill. Cool and cut it off the cob.

Peel and seed the cucumber. Use a cheese grater to finely grate it. Place the grated cucumber on several layers of paper towels, wrap it up, and squeeze until dry. Mix with yogurt, lemon juice, olive oil, salt & pepper, garlic, and dill to create your tzatziki. Add feta, tomatoes, and corn. Stir to coat. Refrigerate until ready to serve.

[tweet "Cool as a cucumber for #MeatlessFriday: pan-seared tuna with tzatziki salad"]

 

Pan-seared tuna:

2 yellowfin tuna steaks or portions
~3 tbs. olive oil
Salt & pepper to taste
¼ cup lemon juice
¼ cup white wine
4 oz. baby spinach leaves

Baste both sides of the tuna with olive oil, sprinkle with salt and pepper. Pre-heat a skillet, then add the fish. As it sears, the juices will start to leak out and burn. Deglaze the pan with alternate splashes of lemon juice and white wine, using tongs to rub the fish over the browning juices to get a nice brown color on it. Turn frequently and repeat the deglazing until the fish is cooked, about 10-15 minutes, depending on the size of the steak.

Remove the fish from the pan and pour out any excess liquid. Add 1 tbs. olive oil, then the spinach leaves, salt & pepper. Sauté until wilted.

Place the spinach on a plate, then the fish, then top with tzatziki salad. Garnish with fresh chives, if desired.

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Copyright 2017 Karen Ullo
Photo copyright 2017 Karen Ullo. All rights reserved.