Seared Tuna with Pineapple Scallion Salsa
Seared Tuna with Pineapple Scallion Salsa
ingredients
2 ahi tuna steaks (yellowfin tuna), about 4 oz each, 1.5 inches thick
3/4 cup soy sauce
2 tbsp plum vinegar
1 /2 tsp fresh ginger, grated
1/2 tsp garlic clove, grated
1 tsp black pepper
1 tsp brown sugar
1/2 cup sliced scallions, green and white parts (divided)
1 1/4 cups pineapple, chopped
1 tbsp olive oil, divided
1/4 tsp 1cayenne pepper
1 tsp sesame seeds
Pickled Cucumbers
1 cucumber or 2 mini cucumbers, peeled then shaved into thin ribbon like pieces (use vegetable peeler)
1 cup apple cider vinegar
1 tbsp sugar
1 tsp salt
1 garlic clove, halved
1 tsp whole peppercorns
instructions
In a small bowl, whisk together soy sauce, plum vinegar, brown sugar, grated ginger, grated garlic, and black pepper.
Pour half of the mixture over the tuna steaks. Turning the steaks to make sure all sides are coated. Let them sit in the marinade for 15-20 minutes.
Heat a small saucepan over medium high heat with the apple cider vinegar, sugar, salt, garlic clove, and peppercorns. Simmer until the sugar dissolves, about 2 minutes.
In a heatproof bowl add you cucumber ribbons. Then pour the liquid over the cucumbers and let them sit while you prepare the rest of the dish. (if you do not use a heatproof bowl it may crack!)
Add the pineapple and 2 tablespoons of the chopped scallions to a medium size bowl. Drizzle a little bit of olive oil over the top, cayenne pepper, sesame seeds, and mix gently.
In a small saucepan add the remaining marinade and heat over a medium heat. Letter simmer for about 3 minutes so reduces down a bit. Then pour 1 tablespoon of it on the pineapple and scallions. Toss gently. Reserve the rest for drizzling over the finished dish.
Heat a medium sized skillet or grill pan (non-stick) over medium/high heat. Give the pan 3-5 minutes to preheat so it is ready to sear!
Add 1 tbsp of canola or grapeseed oil to the pan ( you want to use a neutral oil). Sear the tuna for 2 minutes on each side for medium rare.
Remove from the pan once seared on both sides. Let the tuna steaks rest for 3-5 minutes before slicing.
Slice the tuna steaks into about 1/2 inch thick slices. Arrange on a plate. Then spoon the pineapple scallion salsa over the top. Add the pickled cucumbers to the side of the plate. Drizzle remaining marinade over if desired alone with some sesame seeds and extra scallions.
RECIPE NOTES: Depending on thickness of your tuna steak you may adjust your searing time. Most often the tuna steak is cooked on the outside but raw in the middle when you order it at a restaurant. The longer you cook it the less raw the center will be, however keep in mind the longer it cooks, the drier it gets. The level of “doneness” is all up to your personal preference.