Ahi Tuna with Cucumber Sauce and Salad

With all of this heat and humidity that has been happening lately, not many people are really in the mood to eat heavier meals, or even turn on the oven for that matter!  Since I was in the mood for something light and easy, I decided to go with Ahi Tuna... but what to serve it with?? As a part of Food Networks SummerFest, the vegetable of the week was cucumber.  Therefore, I decided to serve my Ahi Tuna over a bed of sliced cucumbers with a creamy cucumber sauce! This dish is so light and refreshing and will definitely satisfy you during these hot summer months!

Ahi Tuna with Cucumber Sauce and Salad

Ingredients

Tuna:

-1 ahi tuna steak 

-Olive oil

-Ground coriander

-Salt and pepper to taste

Cucumber Sauce:

-1 cucumber, finely chopped (seeds removed)

-1 cup mayonnaise (or sour cream or plain yogurt if you do not have mayonnaise)

-1 garlic clove

-1 teaspoon lemon juice

-1/2 tsp dried dill weed (parsley can be used if you do not have dill)

-Salt and pepper to taste

Cucumber Salad:

-1 cucumber thinly sliced

-1/2 onion thinly sliced

-Sliced radishes 

(You can add any vegetable or herb you would like, these are the three that I used)

Directions:

Prepare cucumber sauce either the night before, or several hours before serving.  In a food processor, mix all of the ingredients except for the mayonnaise, salt and pepper.  Remove the cucumber mixture from the food processor, and pour into a bowl.  Mix in the mayonnaise with a spoon or whisk.  Season with salt and pepper to taste.  Cover and refrigerate for at least 3 hours before serving.  

For the salad, slice the cucumber, onion, radishes, and any other vegetable or herb that you would like to add. Set aside. 

Using a pastry brush, coat the ahi tuna steak with olive oil.  Sprinkle with salt, pepper, and coriander.  Place the tuna in a skillet and cook for about 2 minutes on each side.  Do not overcook or the tuna will be too rubbery.  You want the tuna to be raw in the middle.  Once the tuna is done, remove from heat and allow to rest for a few minutes. 

Serve the tuna over a bed of cucumbers with the sauce on the side or drizzled on top.  Eat up and enjoy this light and delicious meal! 

For more great cucumber recipes, check out the following posts on SummerFest at Food Network!

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup

What’s Gaby Cooking: Cucumber-Basil Gimlet

In Jennie’s Kitchen: Radish-Cucumber Crostini

Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint

Grecian Kitchen: Summer Cucumber Salad

And Love It Too: Cucumber, Mint and Watermelon Salad

Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup

Cooking With My Kid: Cucumber Limeade

FN Dish: Summer Fest: Cucumber Recipes

CIA Dropout: Relishing Cucumbers

Healthy Eats: Cool Cucumber Soup

Food for 7 Stages of Life: Cucumber Cherry Salsa

Cooking With Elise: Green Tea Cucumber Pops

Glory Foods: Cucumber and Shrimp Boat

Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho

Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail

Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad

Recipe Girl: Bread and Butter Pickles

Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms

Virtually Homemade: Cold Thai Cucumber-Mint Soup

Add a Pinch: Cucumber Tea Sandwiches

The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad

Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar

Daydreamer Desserts: Cubanita Margarita

Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish

Indian Simmer: Cucumber at its Best with Chaat Masala

Big Apple Nosh: Quick and Easy Homemade Pickles

Sweet Life Bake: Agua de Pepino

The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers

Zaika Zabardast: Cucumber Gazpacho

A Way to Garden: Cucumber-Growing Q&A and the Best Pickles

Cooking with Books: Summer Fest: Cucumbers

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