Seared Ahi Tuna with Soy and Lime Salsa


Serves 5

I love seared tuna and the salsa topping is a perfect accompaniment. The crunchy fresh cucumber is wonderful with toasted sesame, and rich kalamata olives. You can also make this with sushi grade ahi tuna. Just toss all the ingredients together. Chop up the chilled tuna, and top with the salsa. Serve immediately.

2 tablespoons olive oil, divided
1-1/2 pounds ahi tuna
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/4 cup diced peeled seeded cucumber
3 tablespoons capers, drained
2 tablespoons sesame seeds, toasted
1/4 cup sliced pitted kalamata olives
1 tablespoon chopped fresh cilantro leaves or parsley

Heat 1 tablespoon olive oil in a medium sized skillet. When oil is piping hot, add tuna and cook undisturbed for 2 -3 minutes. Flip tuna over and cook another 2 minutes on the other side. Tuna should be lightly browned on the outside and still very rare on the inside. Remove from heat and cool.

In a medium bowl, whisk remaining olive oil, soy sauce and lime juice. Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.

To serve: Slice cooled tuna and lay a few slices on a plate. Top with salsa and juices. Or chop tuna and toss with salsa and serve in glass dishes.

2 thoughts on “Seared Ahi Tuna with Soy and Lime Salsa

  1. It’s a little confusing, but I get it. It is kind of amusing to both chop and slice the same tuna! It is explained outside the recipe, and in the To Serve section, but it did knit my eyebrows for a moment! Hubby would love this, though I’d have to make a different dinner for myself – olive, cucumbers, capers and soap – I mean cilantro, are not for me! I will make this for him as, honestly, he would love it!

    • I actually like it both in slices and the alternative which is to chop it. And I like cilantro too so its a big hit with me, but many guests and readers are like you and avoid cilantro. You can substitute parsley and it’s delicious too!

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