Pan-Seared Tuna with Mediterranean Ribbon Salad

A simple, flavour-led plate built around beautifully fresh tuna, quickly seared and served with a layered Mediterranean ribbon salad. Light, fresh, and quietly special, this is the kind of meal that proves the best ingredients rarely need much.

As a child, my grandfather would bring home fresh tuna and cut it into thick, beautiful steaks. It was always a treat, something we all looked forward to. There was nothing complicated about it, just good fish, simply prepared, and shared together.

That’s stayed with me.

Tuna doesn’t need much. When it’s fresh, it speaks for itself. A quick sear in a hot pan, a little seasoning, and it becomes the kind of meal that feels special without trying too hard.

With Easter approaching, it feels like the right time to bring those fresh, simple seafood flavours back to the table. Light, balanced, and full of flavour, this is the kind of dish that reminds you how good simple food can be.

Prep: 10 min · Cook: 3 min · Serves: 1 · Cuisine: Mediterranean · Category: Seafood

Ingredients

For the Tuna

• 100g fresh tuna steak
• 1 tsp olive oil, for frying

Homemade Seasoning

• 1 tsp salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• Pinch of sugar
• Pinch of chilli flakes, optional

For the Mediterranean Ribbon Salad

• 1 Lebanese cucumber, peeled into ribbons
• 1/4 red onion, very thinly sliced
• 6 to 8 Kalamata olives, halved lengthwise
• 40g feta, crumbled
• 1/2 avocado, thinly sliced just before serving

For the Dressing

• 1 tbsp extra virgin olive oil
• Juice of 1/2 lime, or to taste
• Freshly cracked black pepper

Method

1. In a small bowl, combine the salt, paprika, garlic powder, onion powder, black pepper, sugar, and chilli flakes if using.
2. Arrange the cucumber ribbons and thinly sliced red onion on a plate in a loose, layered mound. Keep the shape soft and natural rather than tossing everything together in a bowl.
3. Dot the halved Kalamata olives through the cucumber ribbons, then crumble the feta lightly over the top. Keep it restrained so the ribbons still feel like the base of the dish.
4. Drizzle the salad with extra virgin olive oil and fresh lime juice. Finish with a little cracked black pepper. Do not toss.
5. Pat the tuna steak dry with paper towel. Sprinkle lightly on both sides with the homemade seasoning.
6. Heat a medium-high frying pan and add the olive oil. Once hot, add the tuna steak and sear for 1 to 1 1/2 minutes on the first side. Turn and cook for a further 1 minute on the second side, depending on thickness and how rare you like it. Remove from the pan and rest briefly.
7. Just before serving, add the avocado slices gently over the salad. Slice the tuna and arrange beside it. Spoon over any resting juices from the tuna if desired.

Notes

Fresh tuna is the star here, so keep the seasoning light and let the fish speak for itself.

The avocado is best sliced and added at the very end so it stays fresh and vibrant.

This salad is designed to be layered on the plate, not mixed through. That keeps the texture light and the presentation more elegant.

This is a single serve, but it comes together just as easily for more. Simply scale the ingredients and cook the tuna in batches so each piece gets a proper sear.

The seasoning mix will make more than you need. Use as much or as little as you like and adjust it to your taste.

The Grace Table Tip

Not every meal needs a long ingredient list to feel special. When the produce is good, simplicity is often the thing that makes it memorable.