- 2 6 oz filets ahi tuna
- 1 tsp cumin
- 1 tbsp olive oil
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup diced red pepper
- 1 cup diced cucumber
- 1/8 cup finely chopped cilantro
- 1/2 cup diced avocado
- 1/4 cup crumbled queso fresca
- 3 tbsp lime juice
- 1 tsp honey
- 1/4 tsp salt
Season ahi tuna filets on both sides with a little bit of salt and pepper. Sprinkle evenly with 1/2 teaspoon of cumin.
Heat olive in a large non-stick skillet over a medium-high heat. Once olive oil is hot, add tuna. Sear until golden brown, about 30 seconds to 1 minute. Flip and sear on the other side until golden brown, another 30 seconds to 1 minute. Remove from pan and let rest.
Add chickpeas, red pepper, cucumber, cilantro, avocado, and queso fresca to a medium bowl. Gently toss to combine.
In a small bowl or ramekin, whisk lime juice and honey. Pour over chickpea cucumber mixture along with 1/4 teaspoon salt. Toss to combine. Season to taste with salt and pepper.
Thinly slice tuna and spoon salad on top.