Prep 20 mins
Cook 10 mins
The spice rub for this tuna gives it a great flavor that is made better by the salad! From Good Housekeeping 2000. This will also work well for salmon steaks! The recipe calls for radishes, but I skip them and its still good.
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon freshly grated lime peel
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 tuna steaks, about 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 (6 ounce) bag baby spinach leaves
- 1⁄2 English seedless cucumber, unpeeled,cut lengthwise in half and then thinly sliced crosswise
- 1 bunch radish, each cut in half and then thinly sliced
- For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
- Rub spice mixture on both sides of tuna steaks.
- Heat grill to medium heat.
- Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
- Remove from grill.
- For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
- Add spinach, cucumber and radishes.
- Toss to coat.
- Cut fish into 1/2 inch slices.
- Arrange spinach salad on four dishes and top with fish.
A very nice combination. I can envision using a reduced portion as 1st course for a dinner party. I cooked the tuna in a dry non-stick skillet rather than grilling with no problems. I did use the radishes because we like them- they also add color. Only thing I will do differently next time is add a clove of minced garlic to the salad dressing because I think this would add to the dish, and because we love garlic. Thanks for posting.