Festive Tuna Salad

ingredients

• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Salt to taste
• Freshly ground black pepper, to taste
• 4 tuna steaks (each 7/8 cup), cut 1 inch thick
• the salsa:
• 1/2 cup diced (0.25 inch) peeled hothouse cucumber
• 1/2 cup diced (0.25 inch) seeded tomato
• 1/2 cup diced (0.25 inch) pineapple
• 3 scallions (3 inches of green left on), very thinly sliced
• 3 tablespoons fresh lime juice
• 2 teaspoons very finely diced red jalapeñ,o 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

directions

1. 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.

2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.

3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 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.

4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.