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Seared Tuna with Japanese Salsa





Yields
Makes 2 servings

Notes: Chef Rodelio Aglibot uses ponzu, a citrus-seasoned soy sauce, to flavor the salsa. We've mixed soy and lemon juice for an easy alternative.

Seared Tuna with Japanese Salsa




James Carrier
 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
 1 teaspoon minced or pressed garlic
  Salt and pepper
 2 teaspoons vegetable oil
 1/4 cup sake
 2 tablespoons soy sauce
 3/4 cup finely chopped tomatoes
 2 tablespoons finely chopped green onion
 1 tablespoon chopped fresh cilantro
 1 tablespoon lemon juice
 6 to 8 slices peeled avocado (3 to 4 oz. total)
Step 1
1

Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

Step 2
2

Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

Step 3
3

Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories340
% Daily Value *
Total Fat 18g24%

Saturated Fat 3.2g16%
Cholesterol 48mg16%
Sodium 1093mg48%
Total Carbohydrate 9.5g4%

Dietary Fiber 1.9g7%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.