top of page

Seared Tuna with Cucumber, Mint, Fresno Chile, Ginger & Lime Cruda

The acidity in the fresh chopped cruda "salsa" brings out the richness of the tuna. Ahi Tuna works best and presents a beautiful, vibrant color palette when seared. Our preference is a raw middle, but it is safest to use sashimi grade fish when using this cooking method. If froze, ensure the proper procedure was used to properly thaw the fish.



Ingredients- Serves 1

Ahi Tuna "filet" (6oz)

1/4 large Cucumber (diced) no skin

1 roma tomato diced (remove cores)

4-5 leaves of chopped fresh mint

1/4 fresno chile pepper- diced (substitute bell pepper if spice tolerance is low)

minced fresh ginger - about the amount of a penny

A finishing salt like fleur de sel, himalayan salt

1/2 lime - juiced

optional - green onion diced

optional - sesame or black sesame seeds

optional - 1.2 garlic clove minced

optional - 1 tsp sesame oil

optional - 1tsp fish sauce




Steps

  • Prepare the salsa cruda, let it sit in the refrigerator. Making it ahead of time will allow for the flavors to come together.

  • Set a skillet to high heat, preferable non stick. This recipe does not call for using oil in the pan.

  • Make sure your tuna steak is as dry as possible, add a generous amount of sesame seeds, preferably black sesame, black pepper. Rub it into the tuna.

  • Test the temperature of the pan by touching an edge of the tuna steak. If it sizzles immediately and lets off some steam, the pan has reached the desired temperature.

  • Place the fish on the pan, and press in a bit to ensure it develops a crust. Watch closely and have a stainless steel spatula ready.

  • The fish will start to turn white when cooked. To achieve the sear and doneness in the picture for a 1 inch thick tuna steak- sear on each side for only 1 minute.

  • For food safety reasons, you can sear all the exposed sides of the tuna for a few seconds. (you may need tongs to help stand up the fish)

  • Allow the fish to cool off a few minutes.

  • On a non-wood cutting board, slice the tuna into 1/8 inch slices.

  • Note that the grain on some tuna filets curves around the fish so it will be hard to get a lot of good looking slices, and, going against the grain provides the best texture, but doesn't look as fancy.

  • Top with the finishing salt, and the salsa cruda.





Comments


bottom of page