It’s Friday and it’s Lent. Not that I need religious reasons to eat fish, but it makes me feel good to respect the traditions I grew up with.
The only essential ingredient is freshness because when you cook seafood, the simpler its recipe the better. Wild Ahi tuna is so good that it would be a sacrilege to ruin it by overcooking it or overpowering its delicate taste with heavy sauces. That’s why I love this combination of tropical fruit and Ahi tuna.
Ingredients:
(serves 4 people) A B Gf
- 4 Ahi tuna steaks – 6 oz. each
- 1 lime, squeezed
- 4 Tbsp. Evoo
- Freshly ground sea salt or Himalayan salt
- Pepper, freshly ground
For the salsa:
- 3 slices of fresh pineapple, diced in small chunks
- 2 Tbsp. freshly chopped cilantro
- 1 jalapeno pepper, seeded and diced
- 2 tsp. apple cider vinegar
- 1 Tbsp. finely chopped red onion
- 1 Tbsp. freshly minced ginger
Preheat your grill on a high setting. If you don’t have a grill, you can sear the tuna by using the broiler in your oven.
In a small bowl, whisk together the lime juice, oil, salt and pepper. Place the tuna in a shallow glass container and pour the mix over it, then turn it to coat it evenly on both sides. Marinate at room temperature for 30 minutes.
Meanwhile, prepare the pineapple salsa by mixing the diced pineapple with the lime juice, onion, jalapeno pepper, cilantro, vinegar and ginger. Let stand at room temperature until time to serve.
If you are using the broiler, transfer the tuna steaks on an oiled broiler pan. If you are using a grill, oil the grill rack with a brush dipped in a little olive oil to prevent the tuna from sticking to the grill.
Grill or broil the tuna steaks for 2 minutes on each side for rare, 3 minutes on each side for medium-rare.
Transfer the steaks on a serving plate, garnish with the pineapple salsa and a few sprigs of cilantro, and serve immediately.