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Festive Tuna

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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.

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.

Cooking Methodpan-frying

CostSplurge

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, peanut free, soy free

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Texturefruity, herby, juicy, savory, spiced, sweet

Ingredients

  • 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
  • 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

Instructions

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

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.

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).

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.

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