- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt to taste
- Freshly ground black pepper, to taste
- 4 tuna steaks (each 6 to 8 ounces), cut 1 inch thick
- 1/2 cup diced (1/4 inch) peeled hothouse cucumber
- 1/2 cup diced (1/4 inch) seeded tomato
- 1/2 cup diced (1/4 inch) pineapple
- 3 scallions (3 inches of green left on), very thinly sliced
- 3 tablespoons fresh lime juice
- 1 1/2 to 2 teaspoons very finely diced red jalapeño or other chili, seeds and ribs removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves, for garnish
- Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
- Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
- Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
- Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.