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Tuna Steaks with a Cucumber Dill Salsa

Prep Time: 10 minutes

Cooking Time: 10 minutes

Yield: 4 servings


  • 4 tuna steaks
  • half a large cucumber
  • 1 cup purple kale, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt and black pepper


1. Scoop out the seeds of the halved cucumber. Then dice and mix with the dill and kale.

2. Heat a skillet over medium-high heat. Rub a bit of oil on tuna steaks and cook for 2-3 minutes on each side. Time will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it pink in the middle.

3. Place tuna steaks on plates and top with cucumber salsa.

4. Keep skillet over heat and add oil, vinegar and a pinch of salt and ground pepper to taste. Let sizzle for a few seconds and then drizzle over fish with salsa.

5. Serve immediately.


Substitute fennel for the cucumber or bok choy for kale, for a twist



Phone: (404) 414-9911
Mail: P.O. Box 7964, Atlanta, Georgia 30357

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