Prep and cook time:  25 minutes     Serves 4

4     tuna steaks, 4-6 ounces each
½    large cucumber, cut lengthwise
2     tablespoons fresh dill, chopped
1     cup purple kale, finely chopped
3     tablespoons avocado oil, divided
1     tablespoon red wine vinegar
sea salt and black pepper

For the salsa, scoop out seeds of cucumber and dice the remaining cucumber. Mix cucumber with the dill and kale.

Heat a skillet over medium-high heat. Rub some oil on tuna steaks and cook for 2-3 minutes on each side. Place tuna steaks on plates and top with salsa. Keep skillet over medium-high heat and add 2 tablespoons oil, vinegar, salt, and pepper. Let sauce sizzle for a few seconds and then drizzle over the fish and salsa. Serve immediately.

Notes: The time of cooking tuna will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it a bit pink in the middle. Substitute fennel for cucumber or bok choy for kale for a different twist.