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.
Salt and pepper to taste
Hot sauce to taste
Soy sauce, optional
1 recipe pineapple salsa, recipe follows
1/8 cup red onion, minced
¼ lightly packed cilantro, minced
Juice of ½ a lime