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from "Celebrate!" by Sheila Lukins

Tuna recipes are a standby for luncheons, but I guarantee that none of them is as full of party spirit as this one using freshly seared steaks. Bonneted with a salsa made from pineapple, tomatoes, and jalapeños, the tuna looks as festive as confetti. And the varied and powerful flavors of the salsa beautifully punctuate the flavor of the tuna.

Serves 8

For the Salsa
1 cup diced peeled hothouse (seedless) cucumber (1/4-inch dice)
1 cup diced seeded ripe tomato (1/4-inch dice)
1 cup diced fresh ripe pineapple (1/4-inch dice)
3 scallions, including 3 inches green, very thinly sliced
1 tablespoon very finely diced red jalapeño pepper, or other chile pepper, seeds and ribs removed
6 tablespoons fresh lime juice (from 3 large limes)
1/4 cup olive oil
Salt and freshly ground black pepper, to taste

For the Tuna and Garnish
1/4 cup olive oil
1/4 cup fresh lemon juice (from 1 large lemon)
Salt and freshly ground black pepper, to taste
8 tuna steaks (6 to 8 ounces each), cut 1 inch thick
1/4 cup chopped fresh cilantro, for garnish

Print Print recipe

1. Combine all the salsa ingredients in a medium-size bowl. Refrigerate, covered, for up to 1 hour.
2. To prepare the tuna, combine the olive oil, lemon juice, and salt and pepper in a large shallow bowl. Add the tuna steaks, turning to coat, and let sit for 15 minutes. Turn them once as they sit.
3. Heat a nonstick skillet over medium heat. Sear the tuna steaks for 4 to 5 minutes on the first side, adding any remaining marinade, or extra oil, if necessary, to prevent sticking. Turn the tuna, and sear it for 3 minutes on the second side for medium-rare (see Note).
4. Using a spatula, transfer the tuna steaks to eight dinner plates. Spoon the salsa, with its juices, over the tuna, and garnish with the chopped cilantro. Serve immediately.
Note: If cooking in batches, transfer the cooked steaks to a platter and loosely cover with aluminum foil to keep them warm while you cook the remaining ones.

Buy The Ingredients Use Albacore
Product nutrition and information
 Quantity Ingredients Est.Price
  Greenhouse Cucumber - $2.49/ea
 approx. 12oz
  Beefsteak Tomatoes, Large - $2.99/lb
  Fresh Cored Pineapple - $5.99/ea
 approx. 22oz
  Ocean Mist Farms Scallions - $1.49/ea
 approx. 5.5oz
  Jalapeño Pepper - $0.25/ea
 approx. 1oz
  Limes - $0.59/ea
  Lemons - $0.89/ea Save! 5 for $4
  Wild Yellowfin Tuna Steak - $17.99/lb
 6 - 8 oz
  Cilantro - $0.99/ea
 approx. 4oz
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
  David's Kosher Salt - $3.19/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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