Name: Tuna Steaks with Cucumber-Peanut Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1 English cucumber, halved lengthwise and sliced thin; 1/3 cup unsalted dry-roasted peanuts, chopped coarse; 1/4 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 2 tablespoons vegetable oil; 1 tablespoon lime juice; 1 tablespoon fish sauce; 1 teaspoon Asian chili-garlic sauce; Kosher salt and pepper; 4 (8-ounce) tuna steaks, 1 inch thick

Why This Recipe Works

Peanuts give the cucumber salad a crunchy contrast, and the fish sauce and lime juice in the dressing complement the tuna.

Before You Begin

To cook the tuna to medium-well, increase the cooking time in step 2 to about 4 minutes per side.

Instructions

Toss cucumber, peanuts, cilantro, mint, 1 tablespoon oil, lime juice, fish sauce, chili-garlic sauce, and ¼ teaspoon salt together in bowl. Set aside.

Pat tuna dry with paper towels. Sprinkle each side of each steak with ¼ teaspoon salt and ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tuna until well browned on each side (but centers remain red), about 2 minutes per side. Serve with cucumber salad.