Seared Ahi Tuna with Chickpea Cucumber Salad

Course: Salads
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Nutrition: 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
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Ingredients

  • 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

Instructions

  1. Season ahi tuna filets on both sides with a little bit of salt and pepper. Sprinkle evenly with 1/2 teaspoon of cumin.
  2. 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.
  3. Add chickpeas, red pepper, cucumber, cilantro, avocado, and queso fresca to a medium bowl. Gently toss to combine.
  4. 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.
  5. Thinly slice tuna and spoon salad on top.