Seared Ahi Tuna with Pineapple Salsa

There are some days when finding an inspiration for a dish is more challenging than others. When I walked into Trader Joe’s hunting for the ingredients for last night’s dinner I was having one of those days. As I headed back to the meats, I passed the refrigerated section and this beautifully fresh cut pineapple. Hmm… Rounding the corner, the very first thing that caught my eye was two of the most beautiful pieces of tuna. Ah ha! Inspiration found. There are two key ways to create a great sear. One is using a timer to get your sear on. If you try and wing it, you will inevitably have an uneven sear as each side has not been cooked for the exact same amount of time. The second is a really hot pan. I can’t take credit for this method. I give props to my girl Ina Garten for this one. I love how colorful the salsa looks on top of the tuna steaks. Giada de Laurentiis says that you eat with your eyes first and I concur! This light and tangy dish goes perfectly with a side of steamed brown jasmine rice and roasted asparagus. If you’re not a fan of cilantro, leave it out, I think it would still be delicious.

What You Need:

2 Ahi tuna steaks

Extra virgin olive oil

Salt and pepper to taste
Hot sauce to taste
Soy sauce, optional
1 recipe pineapple salsa, recipe follows

What To Do:

Brush Ahi with oil while you heat a large skillet over high heat. Season tuna with salt and pepper. Once pan is hot, add steaks and turn down heat to medium high (salt and pepper side down) and set a timer for 3 minutes. Brush top of Ahi with oil and season with salt and pepper. After your timer does off, flip and set timer again for 3 minutes.

Once tuna is done, serve with salsa, soy sauce and hot sauce.

Serves 2

Bon Appétit

Mary!

Pineapple Salsa

What You Need:

1 cup pineapple, small dice

¼ cup red bell pepper, small dice

1/8 cup red onion, minced
¼ lightly packed cilantro, minced
Juice of ½ a lime

What To Do:

Combine all ingredients in a small bowl and stir to combine. Set aside.