Seared Tuna Steak With Avocado Salsa

Submitted by Southern Polar Bear

"This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!"

 

• Ready In: 28mins
• Ingredients: 12
• Yields: 2 steaks
• Serves: 2

ingredients

• 1 tablespoon red bell pepper, very finely diced
• 1 tablespoon serrano pepper, very finely diced
• 1 tablespoon red onion, very finely diced
• 4 tablespoons rice wine vinegar
• 4 tablespoons olive oil
• 1 tablespoon sambal oelek chili paste (Asian chili sauce)
• 1 pinch kosher salt
• 2 (10 ounce) ahi tuna steaks, sushi quality
• salt and pepper
• 1 avocado, diced into 1-inch cubes
• 1⁄2 cup fresh tomato, diced
• 6 fresh cilantro stems

directions

1. Vinaigrette:

2. Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
3. Mix well and set aside.

4. Fish:

5. Season tuna with salt and pepper.
6. Sear tuna on a very hot skillet with olive oil.
7. Cook to desired doneness (rare if preferable).
8. Prepare the salsa while the fish is cooking.

9. Salsa:

10. Dice the avocado into 1" cubes.
11. Dice the tomatoes.
12. Mix the tomato and avocado together.
13. Serving Recommendation.
14. Place fish on serving dish.
15. Top with diced avocado and tomato.
16. Splash liberally with vinaigrette.
17. Garnish with cilantro.
18. Serve immediately.

19. Changes:

20. Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.

Reviews

[packeyes]

WOW! This is one of the best recipes I have every tasted. I made the following minor changes: Instead of 4 TB rice wine vinegar I used 2 TB rice vinegar and 2 TB red wine vinegar. I used chopped cilantro instead of cilantro sprigs. In the future I would only use 2 TB olive oil in the vinaigrette, it would be better chunky. This would be good with any type of fish, a meatier fish like tuna is perfect with it. Thank you for this awesome recipe!

 

[mamba82]

Truly one of the best recipes for seared tuna. It was easy prep with fabulous results. I went with the noted changes for the vinaigrette and Wow! - what a flavor that enhanced every bite. Loved the salsa - loved it all!

 

[Worldflavs]

This was fantastic!!!! I rarely write reviews because I don't usualy make a recipe more than once. However my parents are visiting for the weekend and I pride myself on dishing up great meals when they visit and this one made the menu. So this is the second time I have made in less than a month.