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pan-frying Fusion
Festive Tuna

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Tuna recipes are a standby for luncheons, but I guarantee that none of them is as full of party spirit as this one using freshly seared steaks. Bonneted with a salsa made from pineapple, tomatoes, and jalapeños, the tuna looks as festive as confetti. And the varied and powerful flavors of the salsa beautifully punctuate the flavor of the tuna.

Ingredients

For the salsa:

  • 1 cup diced peeled seedless cucumber (¼-inch dice)
  • 1 cup diced seeded ripe tomato (¼-inch dice)
  • 1 cup diced fresh ripe pineapple (¼-inch dice)
  • 3 scallions, including 3 inches green, very thinly sliced
  • 1 tablespoon very finely diced red jalapeño pepper, or other chile pepper, seeds and ribs removed
  • 6 tablespoons fresh lime juice (from 3 large limes)
  • ¼ cup olive oil
  • Salt and freshly ground black pepper, to taste

For the tuna and garnish:

  • ¼ cup olive oil
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • Salt and freshly ground black pepper, to taste
  • 8 tuna steaks (6 to 8 ounces each), cut 1 inch thick
  • ¼ cup chopped fresh cilantro, for garnish

Directions

1. Combine all the salsa ingredients in a medium-size bowl. Refrigerate, covered, for up to 1 hour.

2. To prepare the tuna, combine the olive oil, lemon juice, and salt and pepper in a large shallow bowl. Add the tuna steaks, turning to coat, and let sit for 15 minutes. Turn them once as they sit.

3. Heat a nonstick skillet over medium heat. Sear the tuna steaks for 4 to 5 minutes on the first side, adding any remaining marinade, or extra oil, if necessary, to prevent sticking. Turn the tuna, and sear it for 3 minutes on the second side for medium-rare (see Note).

4. Using a spatula, transfer the tuna steaks to eight dinner plates. Spoon the salsa, with its juices, over the tuna, and garnish with the chopped cilantro. Serve immediately.

Notes

If cooking in batches, transfer the cooked steaks to a platter and loosely cover with aluminum foil to keep them warm while you cook the remaining ones.


© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, and using 6 oz tuna steaks.

 

Nutritional Information

Nutrients per serving (% daily value)

387kcal (19%)
28mg (3%)
22mg (37%)
1129mcg RAE (38%)
569mg
95mg
40g
3g
1g
6g
65mg (22%)
360mg (15%)
4g (20%)
22g (34%)
2mg (12%)
 

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