Grilled Tuna with Pineapple Salsa
Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.
4 servings
Prep time: 10 min
Start to finish: 25-30 min
Ingredients:
Tuna ————————————————————————————————
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
4 tuna steaks, 1" thick - (6 to 8 oz ea)
Pineapple Salsa ————————————————————————
½ cup diced (1/4") peeled hothouse cucumber
½ cup diced (1/4") seeded tomato
½ cup diced (1/4") pineapple
3 scallions, 3" of green left on, very thinly sliced
3 tablespoons fresh lime juice
1 ½ teaspoons very finely-diced jalapeno - (to 2), seeds, ribs removed
2 tablespoons olive oil
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves, for garnish
Instructions:
Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.
Bon appetit!
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