This creatively conceived recipe will have you re-imagine the way you've eaten tuna until now.
1 large European cucumber—peeled, seeded and coarsely chopped, 1 tablespoon
3/4 cup plain low-fat yogurt
2 tablespoons water
1/8 teaspoon mild curry powder
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
One 1/2-pound tuna steak
3 tablespoons finely diced tomato
1 small shallot, minced
1 tablespoon snipped chives
1 teaspoon finely chopped parsley
In a blender, puree the coarsely chopped cucumber with the yogurt, water, curry, cayenne and 1 1/2 tablespoons of the lemon juice. Season with salt and black pepper and refrigerate.
Heat 1 teaspoon of the olive oil in a small skillet. Add the tuna and cook over high heat for 2 minutes, turning once; cut into 1/4-inch dice. Toss with the diced cucumber, tomato, shallot, chives, parsley, 2 teaspoons of olive oil and 1/2 tablespoon of lemon juice. Season with salt and black pepper. Pour the soup into bowls, top with the tuna and serve.