Searcher Chef Charley Erichsen has been watching tuna come over the rail – and he’s been dreaming up some delicious recipes to get that tuna onto the plate! He recently sent in this flavorful recipe including a fresh red onion salsa. Don’t freeze those tuna steaks, enjoy them now, as if you were dining aboard Searcher!
SEARED TUNA STEAKS with CHARLEY’S RED ONION SALSA
INGREDIENTS
4 tuna steaks (6 to 7 oz)
1 tsp of cumin seed that has been toasted and crushed
1 good pinch of red pepper flakes
Juice and zest of one lime (separated)
4 TB of good olive oil
Salt and ground black pepper
Fresh cilantro
For the Salsa –
1 med to small red onion, small diced
7 oz of red or yellow cherry tomatoes, rough chopped
1 avocado that has been pitted and diced small
2 kiwi fruits (peeled and diced)
1 red jalapeño chili pepper, seeded and diced small
0.5 oz freshly chopped cilantro
6 fresh mint sprigs,leaves only, chopped
1 to 2 tsp of Fish Sauce
1 tsp of molasses
Method:
Wash the tuna steaks and then pat dry. Sprinkle with half of the cumin seed, pepper flake, lime zest, salt and pepper, drizzle half of the olive oil and let marinate for approximately 30 minutes.
Make the salsa. Mix the onions, tomatoes, avocado, kiwi fruit, fresh red chili pepper, chopped cilantro and mint. Add in the reserved cumin seed, the rest of the lime zest and half of the lime juice. Season to taste with fish sauce and molasses. Allow flavors to combine for 15 to 20 minutes and then re season as necessary.
On a pre heated grill or cast iron griddle, cook the tuna steaks 1 and a half to 2 minutes per side to achieve a rare steak. Remove from heat and serve garnished with the salsa and a fresh cilantro sprig.
