Course Salads
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free
Recipe Contributed By Cooking for Keeps

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Seared Ahi Tuna with Chickpea Cucumber Salad

Prep Time 15 minutes
Cook Time 5 minutes


  • 2 6 oz filets ahi tuna
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 cup chickpeas, canned, rinsed and drained
  • 1/4 cup bell pepper, red; diced
  • 1 cup cucumber, diced
  • 1/8 cup cilantro, finely chopped
  • 1/2 cup avocado, diced
  • 1/4 cup queso fresco, crumbled
  • 3 tbsp lime juice
  • 1 tsp honey
  • 1/4 tsp salt


  • Season ahi tuna filets on both sides with a little bit of salt and pepper. Sprinkle evenly with 1/2 teaspoon of cumin.
  • Heat olive in a large non-stick skillet over a medium-high heat. Once olive oil is hot, add tuna. Sear until golden brown, about 30 seconds to 1 minute. Flip and sear on the other side until golden brown, another 30 seconds to 1 minute. Remove from pan and let rest.
  • Add chickpeas, red pepper, cucumber, cilantro, avocado, and queso fresca to a medium bowl. Gently toss to combine.
  • In a small bowl or ramekin, whisk lime juice and honey. Pour over chickpea cucumber mixture along with 1/4 teaspoon salt. Toss to combine. Season to taste with salt and pepper.
  • Thinly slice tuna and spoon salad on top.