um. Yum. I think I was vegetable deprived the past couple of days. This was amazing. The Cherry tomatoes go off like little bombs in your already excited mouth.
Serves 4- total prep time- 15 minutes
1 pound fresh Tuna Steaks
2 Tbsp extra virgin olive oil for brushing and dressing
1 red bell pepper, washed and chopped fine
1 red onion, sliced thin
2 stalks of celery, sliced thin on diagonal
1/2 cup washed and chopped mint
1 ripe avocado, sliced
2 small cucumbers, washed and sliced thin on diagonal
12 grape or cherry tomatoes
1 can chickpeas, drained and rinsed well
6 cups baby arugula, washed
2 Tbsp balsamic vinegar
2 Tbsp apple cider vinegar
sea salt to taste
fresh ground black pepper to taste
1. Heat a non-stick skillet on med/high heat. Brush your tuna steaks with a bit of olive oil and drop in pan. Cook each side for 2-4 minutes depending on how you like your tuna steaks cooked, season with salt and pepper and set aside to rest.
2. Gather your ingredients and place the tomatoes, sliced onion, sliced celery, chopped mint, sliced avocado, sliced cucumber, diced red pepper, chick peas and arugula in a bowl. Toss to combine. Mix your balsamic and apple cider vinegar together, set aside.
3. Slice your tuna steaks into bite size pieces, arrange on salad, Drizzle with your balsamic dressing and a little olive oil. Season to taste with salt and pepper.
This is a very healthy choice dinner or lunch.