Tuna Steak with Cucumber Salsa

This meal takes just 10 minutes to prepare. It’s very tasty and leaves a light but full feeling in the belly, making it an ideal lunchtime meal. Fresh unprocessed Tuna steak is a source of omega 3 but tuna is a bigger sized fish and can be a source of mercury so I advise having it occasionally, like once a month. The cucumber salsa is lovely as a side with all fish.

Makes 1 serving  

1 serving Carb 5      Calories: 268

One Serving

Fibre Protein Carbohydrate Fat
2g 34g 5 13g


1 serving

95g raw tuna steak

5g, coconut oil to fry

5g capers

8g, 1 teaspoon basil pesto

Large handful Cos lettuce

Salsa makes 4 servings (145g x 4)

300,  1 organic cucumber, diced

250g, 1 punnet of cherry tomatoes cut into quarters/halves

1 lime, juiced

5ml, 1 tsp apple cider vinegar

25g, 2 thin rings of red onion

18g, 1 red chilli

5g, 5 to 6 mint leaves

5g, small handful chopped fresh coriander



Chop the cucumber and tomatoes nice and small

Cut 2 thin slices of red onion and finely chop

Wash a large red chilli and chop finely, remove the seeds if you don’t like too much heat

Finely chop the basil and mint leaves

Juice the  lime and measure out 1 tsp vinegar

Mix all together. Refrigerate  on warmer days, but take out of the fridge an hour before serving. Tomatoes are tasteless when cold.

Ready to cook

  1. Add the coconut oil to a large frying pan sauce on a heat of 7/10, and add the Tuma steak. Turn the steak after 1 minute. Some people like the centre slightly pink which is safe to eat and others like it cooked through. The max frying time will be about 4 minutes as tuna cook quickly.
  2. Serve the tuna with the capers and a dollop of pesto on top with salsa on the side.
  3. You can add fresh basil on top.