Grilled Tuna with Spinach Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
2 fresh tuna steaks (about 6 ounces each)
4 cups fresh spinach leaves
1 medium cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh lemon juice
Fresh herbs for garnish (optional) 
Instructions
Start by preheating the grill to medium-high heat. If using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking.
While the grill heats, prepare the spinach salad. In a large bowl, combine the fresh spinach leaves, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until well combined to create the dressing. Drizzle the dressing over the salad and toss to coat evenly.
Season the tuna steaks with salt and pepper on both sides. Place the steaks on the hot grill and cook for about 3 to 4 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.
Once grilled, remove the tuna steaks from the grill and let them rest for a minute. Slice the tuna into thick pieces.
Serve the grilled tuna on a plate alongside the spinach salad. Optionally, garnish with fresh herbs for added flavor. Enjoy your healthy and delicious diabetic-friendly lunch!
