I love this fresh, bright, vibrant recipe. It's a simple, but sophisticated salsa. First I rub the tuna with smoky spices, and slap it on the grill just to infuse the taste of char. Then, I dice the rare tuna and toss with diced fresh avocado, tomato, green onion, and cilantro, and bind it together with lime and lemon and olive oil and sea salt. Scoop it up with corn chips.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
Tuna and Avocado Salsa
About This Recipe
|Yield:||makes 4 servings|
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||The Secret Ingredient (Avocado): Tuna and Avocado Salsa|
- 1 1/2 to 2/3-pound tuna steak
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon olive oil, plus 1 tablespoon
- Kosher salt
- 1 1/2 Hass avocadoes, diced
- 6 small or 4 large vine-ripe tomatoes, seeded and diced
- 2 scallions, thinly sliced on an angle
- 1/2 to 1 jalapeno, seeded and finely diced
- 3 tablespoons roughly chopped cilantro
- Juice of 1 lime
- Juice of 1/2 lemon
- Tortilla chips, for serving
Preheat an indoor or outdoor grill to the highest heat. Season all sides of the tuna with the spices and salt. Drizzle with 1 teaspoon of olive oil, and rub the oil and spices all over the tuna. Sear on the grill 1 minute on each side. Set aside to rest.
Dice or slice all the vegetables and herbs for the salsa and put them in a bowl. Add the lime juice, 1 tablespoon of olive oil, and season well with salt. Dice the seared tuna the same size as the avocado and tomatoes, and add. Taste the salsa; it should be well salted and a bit acidic. Add the juice of up to 1/2 lemon to achieve the desired acidity. Serve with a ton of tortilla chips.