2-5oz Ahi Tuna Steaks
Salad
1 Handful Baby Spinach
1 Handful Baby Kale
1/2 Orange Pepper
1/2 Red Pepper
1/3 to 1/2 Cucumber
1 Medium Size Tomato
4-6 Quartered Marinated Artichoke Hearts
2 TBSP Pumpkin Seeds
1/4 Cup Feta Cheese
Vinaigrette
Juice of 1 Lemon
2 TBSP Olive Oil
Pepper to taste
Dried Basil to Taste
Dried Oregano to Taste
                                                                   Dill To Taste
Salad Prep
Put The Spinach and Kale in a large salad bowl. Quarter and slice the Cucumber and Tomato and add. Chop the Peppers and Artichoke Hearts and add. Add the rest of the ingredients.
Vinaigrette
Combine all ingredients in a small bowl and whisk till well mixed. Pour over the salad and gently mix or toss so it is evenly distributed. 
Tuna
Preheat a frying pan with a TBSP of grape seed oil or bacon grease large enough for both pieces to fit in easily to medium high to high heat. Season both sides of the tuna with Lemon Pepper, Dill, Oregano, Basil, Salt if you like. Place the tuna in the hot pan and let cook on each side for approximately 45 seconds or less. You want to see that just the edge is starting to brown. Slice the tuna (using a sharp knife) into strips against the grain of the fish.
Serving
The tuna can be added on top of the salad in a bowl or next to it on a plate, (like the picture).
You could also slice an avocado and place over the salad for some extra omegas! 

This is one of my recent favorites to prepare. It is very quick and easy and tastes great. I hope you enjoy! Feel free to omit or replace any of the salad ingredients. Kalamata Olives would probably be a great addition as well.