Festive Tuna

Name: Festive Tuna
Ingredients: 1 cup diced peeled seedless cucumber ( 1/4-inch dice); 1 cup diced seeded ripe tomato ( 1/4-inch dice); 1 cup diced fresh ripe pineapple ( 1/4-inch dice); 3 scallions, including 3 inches green, very thinly sliced; 1 tablespoon very finely diced red jalapeno pepper, or other chile pepper, seeds and ribs removed; 6 tablespoons fresh lime juice (from 3 large limes); 1/4 cup olive oil; Salt and freshly ground black pepper, to taste; 1/4 cup olive oil; 1/4 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; 1/4 cup chopped fresh cilantro, for garnish

13 ingredients

11 steps

Ingredients

1 cup diced peeled seedless cucumber ( 1/4-inch dice)
1 cup diced seeded ripe tomato ( 1/4-inch dice)
1 cup diced fresh ripe pineapple ( 1/4-inch dice)
3 scallions, including 3 inches green, very thinly sliced
1 tablespoon very finely diced red jalapeno pepper, or other chile pepper, seeds and ribs removed
6 tablespoons fresh lime juice (from 3 large limes)
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1/4 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
1/4 cup chopped fresh cilantro, for garnish

Directions

1

Combine all the salsa ingredients in a medium-size bowl.
2

Refrigerate, covered, for up to 1 hour.
3

To prepare the tuna, combine the olive oil, lemon juice, and salt and pepper in a large shallow bowl.
4

Add the tuna steaks, turning to coat, and let sit for 15 minutes.
5

Turn them once as they sit.
6

Heat a nonstick skillet over medium heat.
7

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.
8

Turn the tuna, and sear it for 3 minutes on the second side for medium-rare (see Note).
9

Using a spatula, transfer the tuna steaks to eight dinner plates.
10

Spoon the salsa, with its juices, over the tuna, and garnish with the chopped cilantro.
11

Serve immediately.