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.
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