Garlic-Harissa Tuna Steaks with Warm Chickpea Salad

Searing a thick-cut tuna steak is one of the fastest ways to get a restaurant-quality, protein-dense meal on the table, and here it's amped up with a bold garlic-harissa rub that forms a smoky, slightly spicy crust while leaving the center rosy and tender. The tuna sits atop a warm chickpea salad tossed with lemon, garlic, parsley, and a touch of olive oil, turning humble canned chickpeas into a bright, hearty base that soaks up all the pan juices. This dish delivers a serious protein punch from both the tuna and the chickpeas, making it an ideal lunch for anyone following a high-protein diet, whether you're an athlete refueling after training or simply trying to stay satisfied without excess carbs. The Mediterranean flavors keep things light and fresh, while the harissa adds just enough heat to make the dish feel special. Ready in under 30 minutes, this recipe is perfect for a quick but impressive weekday lunch or a light dinner. Serve it as-is for a lower-carb option, or add a side of crusty bread or extra greens to round out the meal.

Ingredients

• 2 steaksTuna steaks, about 6 oz each, thick-cut, sushi-grade preferred
• 2 tbspharissa paste, plus extra for serving
• 4 clovesgarlic, minced, divided
• 4 tbspolive oil, divided
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, freshly ground
• 2 cans (15 oz each)canned chickpeas, drained and rinsed
• 1 wholelemon, zested and juiced
• 0.5 smallred onion, thinly sliced
• 0.25 cupfresh parsley, chopped
• 0.5 tspground cumin
• 1 cupcherry tomatoes, halved

Method

1. In a small mixing bowl, combine the harissa paste, half the minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper to make a thick rub.
2. Pat the tuna steaks dry and coat both sides evenly with the garlic-harissa rub. Set aside to marinate briefly while you prepare the chickpea salad.
3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining garlic and cumin, and sauté until fragrant, about 30 seconds.
4. Add the chickpeas to the saucepan and warm through, stirring occasionally, about 4-5 minutes. 5:00
5. Transfer the warm chickpeas to a mixing bowl. Add the lemon zest, lemon juice, red onion, parsley, cherry tomatoes, remaining 2 tablespoons olive oil, and remaining salt. Toss gently to combine and set aside.
6. Heat the cast iron skillet over high heat until very hot. Sear the tuna steaks for 1.5-2 minutes per side for a rare-to-medium-rare center, or longer if you prefer it more cooked through. 4:00
7. Remove the tuna from the skillet and let it rest for 2 minutes, then slice against the grain into thick strips. 2:00
8. Divide the warm chickpea salad between two plates, top with sliced tuna steak, and serve immediately with extra harissa on the side if desired.