Grilled Pepper-Crusted Tuna Steaks with Cucumber–Grape Spring Salad

A grill-forward, steakhouse-meets-salad dinner: meaty tuna with a peppery char, plus a crunchy-sweet grape and cucumber salad that screams ‘you’ve got this.’ Fast, bold, and surprisingly light.

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Ingredients

Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 12–14 oz (2 steaks) $8.99 (sale)
Kroger® Fresh Seedless Black Grapes, 1 lb 1 cup, halved $1.99 (sale)
Cucumber, 1 ct 1, thinly sliced $0.79
Simple Truth Organic® Baby Spring Mix, 5 oz 3–4 cups $3.50
Green Onions, 1 each 2, thinly sliced $1.39
Pompeii® Lemon Juice, 13 fl oz 2 Tbsp $2.50 (sale)
Olive oil 2 Tbsp (plus more for grill) —
Dijon mustard (optional) 1 tsp —
Honey or sugar (optional) 1/2 tsp —
Salt & black pepper to taste —
Optional: sesame seeds or crushed pepper 1–2 tsp —

Instructions

Prep the grill: preheat grill to high for 10 minutes. Clean grates and oil lightly with a paper towel dipped in neutral oil.
Prep the salad: in a bowl, toss 3–4 cups spring mix with 1 thinly sliced cucumber, 1 cup halved seedless black grapes, and 2 sliced green onions.
Make the dressing: whisk 2 Tbsp lemon juice with 2 Tbsp olive oil, 1 tsp Dijon (optional), 1/2 tsp honey (optional), 1/4 tsp salt, and black pepper. Toss with the salad right before serving.
Prep the tuna: pat 12–14 oz tuna very dry. Rub with 1 Tbsp olive oil, then season all over with 3/4 tsp salt and plenty of black pepper (and 1–2 tsp sesame seeds or crushed pepper if using).
Grill the tuna: place tuna on the hot grill. Cook 60–90 seconds per side for rare/medium-rare (recommended) or 2–3 minutes per side for more done, depending on thickness. Transfer to a plate and rest 2 minutes.
Serve: slice tuna against the grain and pile over or alongside the grape-cucumber salad. Spoon any resting juices over the tuna.

Cook time: 30–40 minutes

Estimated cost: $18–26

Health notes: Estimated per serving: ~550–700 kcal depending on oil and portion size. Protein ~45–55g. Tuna is lean; the salad adds hydration and fiber. Keep sear time short to avoid dryness and preserve tenderness.

Drink pairing: Tuna is one of the few fish that can handle light reds thanks to its meatiness—especially if you grill it. If you prefer white, pick something with texture and citrus; if you go red, keep tannins low and fruit bright.

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