Grilled Tuna with Tomato and Cucumber Salad Recipe

Name: Grilled Tuna with Tomato and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for brushing; 2 tablespoons red wine vinegar; Salt and freshly ground pepper; 2 1/2 pounds tomatoes, cut into 1/2-inch dice; 2 scallions, thinly sliced; 1 large cucumberpeeled, seeded and sliced crosswise 1/4 inch thick; 1 small red onion, thinly sliced; 1 cup torn basil leaves; 1 1/2 tablespoons Dijon mustard; 1 1/2 tablespoons balsamic vinegar; 1 tablespoon hot water; Four 6-ounce tuna steaks; 2 teaspoons dried oregano

Servings: persons

1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons red wine vinegar
Salt and freshly ground pepper
2 1/2 pounds tomatoes, cut into 1/2-inch dice
2 scallions, thinly sliced
1 large cucumberpeeled, seeded and sliced crosswise 1/4 inch thick
1 small red onion, thinly sliced
1 cup torn basil leaves
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
1 tablespoon hot water
Four 6-ounce tuna steaks
2 teaspoons dried oregano

1
Light a grill.
2
In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
3
Add the tomatoes, scallions, cucumber, red onion and basil and toss to coat.
4
Refrigerate the salad.
5
In a small bowl, whisk the mustard with the balsamic vinegar and blend in the hot water.
6
Season with salt and pepper.
7
Brush the tuna steaks with olive oil and season with salt, pepper and the oregano.
8
Grill the tuna over a hot fire until lightly charred on the outside and rare inside, about 2 minutes per side.
9
Transfer to a carving board.
10
Mound the tomato salad on plates.
11
Thickly slice the tuna steaks and transfer to the plates.
12
Drizzle the tuna with the balsamic dressing and serve.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for brushing, 2 tablespoons red wine vinegar, Salt and freshly ground pepper, 2 1/2 pounds tomatoes, cut into 1/2-inch dice, and more.

Yes, Grilled Tuna with Tomato and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuna with Tomato and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions