Cucumber Soup with Seared Tuna Tartare

• FAST
• HEALTHY

Ingredients

1. 1 large European cucumber—peeled, seeded and coarsely chopped, 1 tablespoon finely diced
2. 3/4 cup plain low-fat yogurt
3. 2 tablespoons water
4. 1/8 teaspoon mild curry powder
5. 1/8 teaspoon cayenne pepper
6. 2 tablespoons fresh lemon juice
7. Salt and freshly ground black pepper
8. 1 tablespoon extra-virgin olive oil
9. One 1/2-pound tuna steak
10. 3 tablespoons finely diced tomato
11. 1 small shallot, minced
12. 1 tablespoon snipped chives
13. 1 teaspoon finely chopped parsley

1. 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.
2. 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.