Pepper Crusted Tuna Cucumber Crunch Salad
![WEB USE_Dole_Tuna_Poivre_Radish_Cucumber_Crunch_Salad-1280](/-/media/project/dole/recipe-images/web-use_dole_tuna_poivre_radish_cucumber_crunch_salad-1280.png?h=600&w=1200&rev=379d9dc8316946fab4914ae003e76cd0&hash=0B3732B82FE86C2E24CD4152C638105F)
Ingredients
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon finely chopped fresh thyme
- 4 (1-inch-thick) tuna steaks (about 10 ounces each)
- 1 tablespoon plus 2 teaspoons olive oil
- ¾ teaspoon salt
- 1 bag (12.2 ounces) DOLE® Chopped Sunflower Crunch Kit™
- 1¼ cups thinly sliced English cucumber
- 1 cup thinly sliced DOLE® Radishes
Directions
- Stir pepper and thyme in a small bowl. Rub tuna steaks with 2 teaspoons oil and sprinkle with salt; thoroughly coat both sides with pepper mixture, pressing to adhere.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; add tuna steaks and cook 6 minutes or until outside is seared, center remains pink and internal temperature reaches 125°F for medium-rare, turning once. Transfer tuna steaks to cutting board; thinly slice.
- Prepare Crunch Kit as package directs in a large bowl; fold in ¾ cup cucumber and ½ cup radishes. Makes about 4 cups.
- Serve salad topped with 2 sliced tuna steaks. Refrigerate remaining 2 sliced tuna steaks, and ½ cup each cucumber and radishes in airtight containers up to 1 day; use in the Tuna Café Sandwiches recipe.