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Real Good Fish | Recipe | | Seared Tuna with Japanese Salsa | 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each) 1 teaspoon minced or pressed garlic Salt and pepper 2...
Real Good Fish
Seared Tuna with Japanese Salsa

2 tuna steaks (bigeye, yellowfin, or albacore; about 1¼ in. thick, 5 to 6 oz. each)

1 teaspoon minced or pressed garlic

Salt and pepper

2 teaspoons vegetable oil

¼ cup sake

2 tablespoons soy sauce

¾ cup finely chopped tomatoes

2 tablespoons finely chopped green onion

1 tablespoon chopped fresh cilantro

1 tablespoon lemon juice

6 to 8 slices peeled avocado (3 to 4 oz. total)

Rinse tuna and pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

Lift tuna from sake mixture, reserving juices. Cut fish across the grain into ¼-inch thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

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