Festive Tuna Salad

By á-170456

Ingredients

• FOR THE SALSA:
• 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)
• 1/2 cup diced (1/4") peeled hothouse cucumber
• 1/2 cup diced (1/4") seeded tomato
• 1/2 cup diced (1/4") pineapple
• 3 scallions, 3" of green left on very thinly sliced
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons very finely-diced red jalapeño - (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

Details

Servings 4

Preparation

Step 1

Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.

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.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 359 calories, 6g carbohydrates, 47g protein, 16g fat, 89mg cholesterol.

The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.