Seared Tuna Steaks with Radish, Cucumber and Dill Salad

This recipe is inspired by the talented and lovely Luke Hines. I had the pleasure of meeting Luke a number of years ago and am grateful for his encouragement and support in developing 40 Weeks and the NOURISH program. The radish, cucumber and dill salad is the perfect crisp and fresh accompaniment to the grilled tuna.

| Serves 4 |

Ingredients

1-2 tbsp coconut oil

4 x 150-200g sashimi grade tuna steaks

Salad Ingredients

4 cucumbers, finely sliced into discs

150g radishes, finely sliced into discs

zest and juice of 1 lemon

1 tbsp maple syrup

1 bunch of chives, finely chopped

1 bunch of dill, finely chopped

1 tbsp toasted sunflower seeds

1 tbsp toasted pepitas

salt and pepper to taste

Method

Add all the salad ingredients to a bowl and toss to combine. Season with salt and pepper.

Melt the coconut oil in a large frying pan over high heat. Add the tuna steaks to the pan and sear on both sides until the fish is cooked to your liking. (Being pregnant, you may prefer to cook your tuna steak all the way through. However, if you are confident about the quality of the fish it may be safe to eat the tuna while pink on the inside).

Serve the tuna steaks with the radish, cucumber and dill salad.

N.B. This recipe is from the cookbook Eat Clean by Luke Hines. Luke is a Nutrition Coach, the author of 9 bestselling cookbooks, and host on the television show The House of Wellness.