Cypriot Tuna and Sunflower Seed Mezze with Tomato, Cucumber and Mint
A 15-minute Cypriot mezze breakfast of seared yellowfin tuna ribbons over chopped tomato and cucumber with toasted sunflower seeds and a lemon-mint drizzle — selenium-dense and built to share.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 1
Ingredients
- 1piece (90g raw)yellowfin tuna steak
- 2tbsp (16g)sunflower seeds, raw
- 1medium (~120g)tomato, diced
- 1small (~80g)Persian cucumber, diced
- 1 1/2tbsp (21g)extra-virgin olive oil (split)
- 1/2(~12g juice)lemon, juiced
- 8leavesfresh mint, chopped
- 1tbspfresh parsley, chopped
- 1clove (3g)garlic, minced
- 1/4tspdried oregano
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Toast the sunflower seeds in a dry skillet over medium heat for 2 minutes, shaking, until lightly golden. Tip onto a plate.
- 02
Pat the tuna dry. Season both sides with salt and pepper.
- 03
Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the tuna 90 seconds per side for rare in the center; longer if you prefer fully cooked (3 minutes per side). Rest on a board for 2 minutes.
- 04
While the tuna rests, combine diced tomato and cucumber in a bowl with the minced garlic, oregano, mint, parsley, lemon juice and the remaining 1/2 tablespoon of olive oil.
- 05
Slice the tuna into thick ribbons. Spoon the tomato-cucumber mixture onto a plate, lay the tuna over it, and scatter the toasted sunflower seeds across the top.
Nutrition (per serving)
- Calories
- 422kcal
- Protein
- 28g
- Carbs
- 14g
- Fat
- 28g
- Fiber
- 4g
- Selenium
- 110mcg
- Zinc
- 2.4mg
- Iron
- 2.6mg
- B12
- 2mcg
- Iodine
- 18mcg
- Sodium
- 510mg