Fresh Tuna Steak Salad

Fresh grilled tuna steaks. Cubed and combined with whole Greek yogurt, fresh dill, diced peppers, cherry tomatoes and served up on Belgian endives. Sprinkle with a little salt and top with dill pickled onions and a side of radish watermelons for a kick of flavor. 

If you want a little more crunch to your salad. You can dice up some radish watermelons and mix them in with the salad. Cannot handle the taste of radishs? Celery is a great alternative! Mayonase can also be used instead of Greek yogurt, but it will make the salad heavier and more oily. The choice is yours! 

I came across Belgian endives and radish watermelons at the store the other day. The radish sat in my fridge forever as I looked for a way to use it. I loved the color, but having never tried it before I was worried the taste would be too powerful. Similar to traditional radishes, they have a little spice to them, but nowhere near the bite of a horseradish! I recommend you give them a try!

Another thing I have never done, is use fresh tuna in a salad. Most tuna I have had, came from a can. From personal experience, fresh is always best! 

Here is what you need:

2 tuna steaks

1/2 cup Greek yogurt (you can always add more or less, depending on if you want it more dry or moist)

1/4 cup halved or quartered cherry tomatoes

1/4 cup red and yellow mini bell peppers

1 sprig fresh dill, stems removed. (A pinch)

3 whole Belgian endives 

Dill pickled onions, radish watermelons (optional toppings)

Season with salt and pepper to your taste

First heat up your grill or grill pan. You can also use a skillet it it is too cold outside to grill. Season with salt and pepper on both sides. Cook the steak thoroughly. Once cooked, cube or shred with a fork. If you begin to cut your tuna and it is still raw in the middle, you can continue dicing and return it to the pan to finish cooking. If you are worried about cooking it thoroughly, you can also dice the tuna steak from the start and cook it in a pan that way. It might make the tuna a little harder than you would like in a salad though. 

Next mix your cooked tuna with the Greek yogurt, bell peppers, tomatoes and season with salt, pepper and dill. Dish up and enjoy! Using the Belgian endives as a spoon. Top with dill pickled onions and radishes as you desire.