2 tuna steaks, about 1 ½ inches thick

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

⅛ teaspoon black pepper

2 tablespoons butter

2 garlic cloves, minced

¼ cup heavy cream

1 tablespoon chopped fresh parsley

¼ teaspoon dried oregano

Salt and pepper, to taste

Mixed greens

¼ cup cherry tomatoes, halved

¼ cup cucumber, diced

1 tablespoon olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste

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Season the tuna: Rub tuna steaks with garlic powder, onion powder, salt, and pepper.
Grill the tuna: Heat a grill or grill pan over medium-high heat. Drizzle with olive oil. Grill tuna steaks for 2–3 minutes per side or until cooked to your liking. Rest for 5 minutes before slicing.
Prepare the garlic sauce: In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute. Stir in heavy cream, parsley, oregano, salt, and pepper. Cook 1–2 minutes until smooth and slightly thickened.
Make the salad: In a bowl, toss mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
Assemble: Divide salad onto two plates. Slice tuna and place on top. Drizzle with creamy garlic sauce.