Seared Tuna Steaks with Edamame Salad

A hot pan and just a couple of minutes per side is all tuna steaks need — any longer and you lose that rare, tender center that makes them worth cooking this way in the first place.

Between the seared tuna and the edamame salad on the side, this plate delivers protein from two different directions, which is exactly what makes it work so well for a high-protein diet. Cucumber and red bell pepper keep the edamame salad crisp and fresh, while lime juice adds a bright finish to the whole plate.

Sear the tuna over high heat so the outside browns quickly without overcooking the inside — pat the steaks dry first for the best crust.