Seared tuna steak salad

SmartPoints® value per serving
Total Time
15 min
10 min
5 min
You can't beat a dinner recipe that comes together in 15 minutes or less. Cooking times in this recipe will yield rare tuna, still slightly pink in the center. For well done tuna cook it for 30 seconds longer per side. Use either ahi or yellowfin tuna. If you don’t have any fresh rosemary on hand for the balsamic vinaigrette, replace with 1/2 teaspoon dried rosemary, crumbled. Crank up the veggie volume by adding sliced tomatoes, cucumber slices and some bell pepper strips. If a more wintry profile suits your tastebuds, try some cooked beet slices, cubed roasted butternut squash and some caramelized onion strips.


Olive oil

1 tsp

Lemon zest

1 tsp, chopped, grated

Black pepper

1 tsp, coarsely ground

Table salt

tsp, one pinch

Balsamic vinegar

1½ Tbsp


1 Tbsp

Dijon mustard

1 tsp


1 tsp, leaves


4 cup(s), chopped, Mesclun

Uncooked bluefin tuna

1 pound(s), fillets


  1. Combine 1 teaspoon of the oil, the lemon zest, pepper, and salt in a food processor and whirl to make a paste. Rub the paste over the tuna steak.
  2. Heat a nonstick skillet over medium-high heat. Spray one side of the tuna with nonstick spray and set the steak, sprayed-side down, in the pan. Sear until browned, about 2 minutes. Spray the top, turn the steak over, and brown the other side, about 2 minutes longer. Remove from the pan and cut into 16 slices.
  3. To make the dressing, blend the vinegar, water, mustard, rosemary, and the remaining 1 tablespoon of the oil with a whisk or in a mini food processor.
  4. Mound 1 cup of the mesclun on each of 4 salad plates. Fan 4 slices of tuna over the greens and drizzle with about 1 tablespoon of the dressing.