Tuna steak with salad and yogurt dressing

Ingredients for 2 servings:

• 2 tuna steaks
• 1 tbsp olive oil for frying
• 1 pack of mixed leaf salad, according to season and taste
• 4 radishes
• 1 can corn kernels, drained
• 2 carrots
• 1 bell pepper(s), yellow
• 2 tbsp lemon juice
• e.g. salt and pepper
• 120 g yogurt
• 1 tsp salt
• 1 tsp sugar
• ½ tsp mustard
• 20 ml vinegar
• 40 ml oil
• n. B. Mixed herbs to taste
• some milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Wash the tuna steaks and pat dry. Rub with lemon juice and season with pepper, letting it absorb slightly. Wash the lettuce, drain well, and pat dry. Peel the carrots and cut into small pieces. Wash the bell peppers and radishes and cut into small pieces. Drain the corn and divide everything between 2 plates. For the dressing, mix the yogurt with salt, sugar, oil, milk, mustard, and vinegar. Season with herbs to taste, and drizzle over the salad. Pour the oil into a pan and fry the tuna in the hot oil for 4 minutes on each side. Do not cook thoroughly, or the tuna will become too dry. A light pink center should still be visible. Add salt to the tuna just before cooking and arrange it on the salad.