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The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground black pepper, to taste
4 tuna steaks (each 6 to 8 ounces), cut 1 inch thick
For the salsa:
1/2 cup diced (1/4 inch) peeled hothouse cucumber
1/2 cup diced (1/4 inch) seeded tomato
1/2 cup diced (1/4 inch) pineapple
3 scallions (3 inches of green left on), very thinly sliced
3 tablespoons fresh lime juice
1 1/2 to 2 teaspoons very finely diced red jalapeño 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


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 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.


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


Makes 4 servings.


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