Pat the tuna steaks dry with a paper towel. Season both sides with salt, pepper, garlic powder, onion powder, and dried oregano.
Heat olive oil in a skillet over high heat. Sear the tuna for about 1-2 minutes per side for rare, or longer if you prefer it cooked through. Set aside to rest.
Make the Salad:
In a bowl, combine the halved cherry tomatoes, diced cucumber, mixed greens, and chopped parsley.
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper. Toss this vinaigrette with the veggies.
Make the Creamy Garlic Sauce:
In a small pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the heavy cream and let it simmer until slightly thickened. Season with salt and pepper to taste.
Assemble:
Plate the salad and top with the sliced tuna.
Drizzle the creamy garlic sauce over the tuna and salad. If desired, add a bit of leftover vinaigrette from the salad.
Garnish with extra parsley or a grind of fresh black pepper.
Serving and Storage Tips:
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