Tender grilled tuna steaks topped with a rich garlic cream sauce, served with crisp mixed greens, tomatoes, and cucumber.

Tuna Steaks

2 tuna steaks (about 1½ inches thick)

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

⅛ teaspoon black pepper

Creamy Garlic Sauce

2 tablespoons butter

2 cloves garlic, minced

¼ cup heavy cream

1 tablespoon fresh parsley, chopped

¼ teaspoon dried oregano

Salt and pepper, to taste

Fresh Salad

Mixed greens (2 servings)

¼ cup cherry tomatoes, halved

¼ cup cucumber, diced

1 tablespoon olive oil

1 tablespoon vinegar

Salt and pepper, to taste

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Pat tuna dry, brush with olive oil, and season with garlic powder, onion powder, salt, and pepper.
Preheat grill to medium-high. Grill tuna for 2–3 minutes per side for a seared finish, or longer until the center reaches 145°F for fully cooked fish. Rest for 5 minutes.
Melt butter in a saucepan. Cook minced garlic for 1 minute. Stir in cream, parsley, oregano, salt, and pepper. Gently simmer for 1–2 minutes.
Combine greens, tomatoes, and cucumber. Toss with olive oil, vinegar, salt, and pepper.
Divide salad between plates, add sliced tuna, drizzle with warm garlic sauce, and serve

Cooking time varies with the thickness of the tuna. For food safety, fully cook fish to 145°F (63°C). Avoid boiling the cream sauce to keep it silky and smooth