Pepper Crusted Tuna Cucumber Crunch Salad

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

1. 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.
2. 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. 
3. Prepare Crunch Kit as package directs in a large bowl; fold in ¾ cup cucumber and ½ cup radishes. Makes about 4 cups. 
4. 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.
   
    

Tips & tricks