Pan-Seared Tuna with Mango Pineapple Salsa
4 (4-6 oz.) tuna steaks
2 tbsp. olive oil
3 tbsp. Montreal steak seasoning
1 tbsp. fresh lemon juice
1 tbsp. olive oil, for searing
11⁄2 cups ripe mango, diced
11⁄2 cups ripe pineapple, diced
1⁄2 cup cucumber, peeled, seeded and diced
3 tbsp. red onion, diced
1 scallion, chopped
2 tbsp. rice vinegar
1 tbsp. honey
1 tsp. cumin
1⁄4 cup red bell pepper, diced
1⁄4 cup fresh cilantro, chopped
1 jalapeño pepper, seeds removed and diced
- Marinate tuna steaks in olive oil, lemon juice, and Montreal seasoning for 15 minutes.
- In a medium bowl, combine all salsa ingredients. Mix well and refrigerate.
- Place the Copper Chef on high heat. When the pan is hot, add the olive oil. Sear the tuna steaks for 2-4 minutes per side until desired doneness.
Eric’s Tip: Tuna tastes the best cooked rare, but you should cook
it however you like it. It tends to become dry when cooked all the way through. This recipe is great with any fish or even with scallops and shrimp