Ingredients
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For the Salsa
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1 cup diced peeled hothouse (seedless) Cucumber
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1 cup diced seeded ripe Tomato
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1 cup diced fresh ripe Pineapple
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3 Scallions
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1 tablespoon very finely diced red Jalapeno Pepper
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6 tablespoons fresh Lime Juice
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¼ cup Olive Oil
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Salt
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Freshly ground Black Pepper
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For the Tuna and Garnish
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¼ cup Olive Oil
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¼ cup fresh Lemon Juice
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Salt
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Freshly ground Black Pepper
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8 Tuna
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¼ cup chopped fresh Cilantro
Directions
Steps
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1
Done
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Combine all the salsa ingredients in a medium-size bowl. Refrigerate, covered, for up to 1 hour. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
|
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. |
