Festive Tuna Salad

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Tuna steaks, 1" thick - (6 to 8 oz ea)
		For The Salsa
1/2 cup	73g / 2.6oz	Diced (1/4") peeled hothouse cucumber
1/2 cup	31g / 1.1oz	Diced (1/4") seeded tomato
1/2 cup	73g / 2.6oz	Diced (1/4") pineapple
3		Scallions, 3" of green left on - very thinly sliced
3 tablespoons	45ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Very finely-diced red jalapeño - (to 2) - seeds, ribs removed
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh cilantro leaves - for garnish

Recipe Instructions

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.

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

Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 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.

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

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 359 calories, 6g carbohydrates, 47g protein, 16g fat, 89mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-11-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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