Careme

Ingredients

• Wild Caught Frozen Tuna Steaks 1 lb (2 steaks, about 8 oz each) $11.99 (sale)
• Kroger® Mini Sweet Peppers 1 cup thinly sliced (about 6–8 peppers) $2.50 (sale)
• English Cucumber 1, thinly sliced $1.25 (sale)
• Kroger® Radishes (or Green Top Radishes) 6–8 radishes, thinly sliced $2.99
• Simple Truth Organic® Romaine Hearts (or any lettuce) 2 cups chopped (optional base)
• Fresh Organic Limes - each (or lemon) 1 lime, juiced $1.25
• Olive oil 2 tbsp, divided
• Honey or sugar 2 tsp
• Soy sauce (pantry) 1 tbsp
• Red pepper flakes or hot sauce To taste
• Salt + black pepper To taste

Instructions

1. Prep: Thaw 1 lb tuna steaks (2 steaks) if frozen; pat very dry. Thinly slice 1 cup mini sweet peppers. Thinly slice 1 English cucumber and 6–8 radishes. Juice 1 lime.
2. Make the quick salad: In a bowl, toss cucumber + radishes (and 2 cups chopped romaine if using) with 1 tbsp olive oil, lime juice, 1/2 tsp salt, and black pepper. Set aside to lightly pickle while you cook tuna.
3. Make the sweet-hot pepper glaze: In a small skillet or saucepan on medium, add 1 tbsp olive oil and the sliced mini sweet peppers. Cook until softened and lightly blistered, 4–6 minutes. Stir in 2 tsp honey, 1 tbsp soy sauce, and red pepper flakes/hot sauce to taste. Simmer 1 minute until glossy. Turn heat to low.
4. Sear the tuna: Heat a skillet (cast iron if you have it) on high until very hot. Season tuna with 3/4 tsp salt and black pepper. Add a tiny slick of oil if needed. Sear 60–90 seconds per side for rare/medium-rare (or 2–3 minutes per side for more done), depending on thickness.
5. Glaze + serve: Spoon the warm sweet-hot pepper glaze over the tuna. Serve immediately with the cucumber–radish salad on the side (or under the tuna if you used romaine).