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 teaspoons vegetable oil

1/4 cup sake

2 tablespoons soy sauce

3/4 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)

Step 1

Rinse tuna; 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.

Step 2

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

Step 3

Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 340Calories from Fat 48

% Daily Value *
Total Fat 18g28%

Saturated Fat 3.2g16%
Cholesterol 48mg16%
Sodium 1093mg46%
Total Carbohydrate 9.5g4%

Dietary Fiber 1.9g8%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Seared Tuna with Japanese Salsa