Seared Tuna with Creamy Garlic Veggie Salad

**Ingredients:
**For the Tuna:
- 2 tuna steaks
- Salt and pepper (to taste)
- 1 tbsp olive oil
- 1/4 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp garlic powder

**For the Veggie Salad:
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1 handful mixed greens
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt & black pepper, to taste

**For the Creamy Garlic Sauce:
- 2 tbsp butter
- 1 clove garlic, minced
- 1/4 cup heavy cream
- Salt & black pepper, to taste

**Directions:
1. Prep the Tuna:
- Pat tuna dry. Season both sides with salt, pepper, garlic powder, onion powder, and oregano.
- Heat olive oil in a skillet over high heat. Sear tuna for about 1–2 minutes per side for rare, or longer if you prefer it cooked through. Set aside to rest.

2. Make the Salad:
- In a bowl, combine cherry tomatoes, cucumber, mixed greens, and parsley.
- Whisk together olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper. Toss with the veggies.

3. Make the Creamy Garlic Sauce:
- In a small pan, melt butter over medium heat. Add garlic and cook until fragrant.
- Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper.

4. Assemble:
- Plate the salad. Slice tuna and lay over the top.
- Drizzle with the creamy garlic sauce and a bit of leftover vinaigrette if desired.
- Garnish with extra parsley or a grind of fresh black pepper.

**Servings: 2
**Estimated Calories: ~500–600 per serving