Tuna (or Swordfish)with Sweet and Sour Pineapple, Cucumber, and Celery

By á-4084

Ingredients

• Sweet and Sour Vegetables
• 2 stalks celery, cut into julienne
• 1/2 English cucumber, unpeeled, cut into julienne
• 1/3 cup (75 ml) pineapple, diced
• 3 tablespoons (45 ml) rice vinegar
• 2 tablespoons (30 ml) mirin
• 1/4 teaspoon (1 ml) coriander seeds, crushed
• 1/4 teaspoon (1 ml) black pepper, crushed
• 1/4 teaspoon (1 ml) wasabi or
• 1/2 teaspoon (2.5 ml) sambal oelek
• Salt and pepper
• Tuna
• 4 steaks yellowfin tuna
• 1 teaspoon (5 ml) celery salt
• 2 tablespoons (30 ml) olive oil

Details

Adapted from ricardocuisine.com

Preparation

Step 1

Sweet and Sour Vegetables

In a bowl, combine all the ingredients. Let marinate for about 15 minutes. Season with salt and pepper. Set aside.

Tuna

Sprinkle the tuna steaks with the celery salt. Season with pepper.
In a large non-stick skillet over high heat, brown the steaks in the oil for 2 to 4 minutes on each side, or to the desired doneness. You can also grill the tuna over high heat. Slice thinly. Serve with the sweet and sour vegetables.