AHI TUNA APPETIZER SALAD

AHI TUNA APPETIZER SALAD image

Number Of Ingredients 10

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2 (6- to 7-ounce) ahi tuna fillets
2 to 3 tablespoons olive oil
Sea salt
Coarse ground pepper
Pinch of granulated sugar
½ cup pineapple-ginger salsa, (optional, see notes)
1/3 cup mango slices, diced (fresh or bottled, see notes)
1 avocado, peeled and cut into bite-size chunks
Salt and pepper to taste
6 Boston lettuce leaves

Steps:

Brush tuna steaks with olive oil and season with salt and pepper. Sprinkle with a small amount of granulated sugar. Heat remaining olive oil in a nonstick skillet and place over medium-high heat. When the oil is hot, sear the tuna on one side for 2 to 3 minutes, or until browned, then turn over and sear on the opposite side for another 1 to 2 minutes. Cover and remove from heat. Tuna will be medium-rare. For very rare tuna, sear about 2 minutes per side. Cut the tuna into bite-size chunks and place in a bowl. If using pineapple-ginger salsa, cut the chunks into small pieces. Toss the tuna with salsa, mango and avocado. Gently combine the mixture and adjust salt and pepper to taste. Makes 6 appetizer servings. Notes: If not using salsa, add about 1 tablespoon fresh lime juice and 3 tablespoons light olive oil and season to taste. Spoon into rinsed lettuce leaves and serve immediately. Mango slices, such as Del Monte SunFresh brand, are sold in jars in many supermarkets. If using these, drain the juice before cutting.