Recipe: Festive Tuna with Cucumber-Pineapple Salsa

FESTIVE TUNA

FOR THE SALSA:
1 cup diced peeled hothouse (seedless) cucumber (one-fourth-inch dice)
1 cup diced seeded ripe tomato (one-fourth-inch dice)
1 cup diced fresh ripe pineapple (one-fourth-inch dice)
3 scallions, including 3 inches green, very thinly sliced
1 tablespoon very finely diced jalapeno pepper, or other chili pepper, seeds and ribs removed
6 tablespoons fresh lime juice (from 3 large limes)
1/4 cup olive oil
salt and freshly ground black pepper, to taste
FOR THE TUNA AND GARNISH:
1/4 cup olive oil
1/4 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
1/4 cup chopped fresh cilantro, for garnish

TO PREPARE THE SALSA:
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).

TO SERVE:
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.

NOTE:
If cooking in batches, transfer the cooked steaks to a platter and loosely cover with aluminum foil to keep them warm while you cook the remaining ones.

Servings: 8
Source: Celebrate! by Sheila Lukins