Seared Tuna with Tropical Salsa

Seared Tuna with Tropical Salsa
Photo by Scott Phillips


  • 1-½ Tbs. soy sauce
  • Kosher salt and freshly ground black pepper
  • 1 tsp. minced fresh ginger
  • 3-½-oz. package plain rice crackers
  • 4 scallions (white and light green parts only), thinly sliced
  • ¾ cup finely diced fresh pineapple
  • 8 to 9 oz. fresh tuna fillet
  • + 4 more ingredients
    • 2-½ Tbs. fresh lime juice
    • 1 Tbs. vegetable or olive oil
    • ½ cup coarsely chopped fresh cilantro leaves; plus small whole leaves for garnish
    • 1 small ripe avocado (about 6 oz.), finely diced

Cut the tuna into long, fat, squared-off strips or "logs" 1 to 1-1/2 inches thick. Coat the tuna with the oil and season lightly with salt and pepper. Set a 10-inch heavy-duty skillet over high heat. When the pan is very hot, after 2 to 3 minutes, sear the tuna logs for 20 to 30 seconds on each s...

View full recipe at Fine Cooking


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