Seared Tuna with Sesame Cucumber Salad

When Miss F is in school, I often eat leftovers for lunch, especially now that C is not home during to eat any leftovers with me during the week. But that can get old quickly. Most fish cooks up amazingly fast, but nothing is as fast as seared tuna.  I am semi-obsessed with cucumber salad and since the cucumber plants were the one thing that survived in the garden this summer, this dish was destiny.  The whole thing takes less than 10 minutes to make, which is certainly faster than any drive thru lunch option and about 100 times better tasting. And a shout out to my friend Harmony: I need more tuna!

Seared Tuna with Sesame Cucumber Salad

1 cucumber, peeled and seeded
2 teaspoons sesame seeds
2 teaspoons rice wine vinegar
½ teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon Sriracha
pinch of sugar

1 tablespoon vegetable oil
2 tuna steaks

Slice cucumber thinly, preferably with a mandolin. Toast the sesame seeds in a dry skillet until golden brown. Whisk together the rice wine vinegar, soy sauce, sesame oil, sugar, and Sriracha. Toss the cucumbers with the dressing and sesame seeds. Set aside.

Heat the oil in a medium skillet over medium-high heat. Sear the tuna a minute or two per side. Plate and top each steak with the cucumber salad.

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