Festive Tuna Recipe
- 1 cup diced peeled seedless cucumber (¼-inch dice)
- 1 cup diced seeded ripe tomato (¼-inch dice)
- 1 cup diced fresh ripe pineapple (¼-inch dice)
- 3 scallions, including 3 inches green, very thinly sliced
- 1 tablespoon very finely diced red jalapeño pepper, or other chile pepper, seeds and ribs removed
- 6 tablespoons fresh lime juice (from 3 large limes)
- ¼ cup olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil
- ¼ cup fresh lemon juice (from 1 large lemon)
- Salt and freshly ground black pepper, to taste
- 8 tuna steaks (6 to 8 ounces each), cut 1 inch thick
- ¼ cup chopped fresh cilantro, for garnish
- Combine all the salsa ingredients in a medium-size bowl. Refrigerate, covered, for up to 1 hour.
- To prepare the tuna, combine the olive oil, lemon juice, and salt and pepper in a large shallow bowl. Add the tuna steaks, turning to coat, and let sit for 15 minutes. Turn them once as they sit.
- Heat a nonstick skillet over medium heat. Sear the tuna steaks for 4 to 5 minutes on the first side, adding any remaining marinade, or extra oil, if necessary, to prevent sticking. Turn the tuna, and sear it for 3 minutes on the second side for medium-rare (see Note).
- Using a spatula, transfer the tuna steaks to eight dinner plates. Spoon the salsa, with its juices, over the tuna, and garnish with the chopped cilantro. Serve immediately.
