Seared Tuna on a Bed of Leaf Lettuce

Seared Tuna with Pineapple-Ginger Salsa

This seared tuna is the kind of composed salad that looks and tastes like restaurant fare but comes together in 30 minutes of kitchen time. A quick lemon-oil marinade while you build a warm pineapple-ginger-jalapeño salsa, a fast sear of the tuna in a nonstick pan, and the whole thing gets assembled in layers over dressed greens. The finishing move is the showstopper: smoking-hot olive oil drizzled over sliced scallions on top of the fish, which wilts them on contact and releases a perfumed aroma right as the plate lands in front of you.

The warm fruit salsa is the soul of this dish. Pineapple, scallions, jalapeños, and fresh ginger simmered briefly with orange juice creates a sauce that’s equal parts sweet, spicy, and savory. It’s a tropical chutney dressed as a salsa.

Four to six minutes of total searing time is the suggested range, but the right number depends on your preferred doneness. Tuna is traditionally served rare in the center with a seared crust. Cook it through and it tastes dry and chalky. Aim for a ¼-inch sear on each side with a rosy pink middle.

The smoking-hot olive oil pour at the end is classic Chinese-technique borrowed for a Pan-Latin plate. The oil must be at the smoke point (around 400°F / 205°C) for the dramatic sizzle and instant wilt.

Chef Tips

• Buy sushi-grade or sashimi-grade tuna for rare searing; lower-grade tuna should be cooked through.
• Heat the nonstick pan until smoking hot before the tuna hits it; a lukewarm pan equals gray overcooked tuna.
• Mince the jalapeños very finely; large pieces give uneven heat across the salsa.
• Have everything plated before heating the oil for the final drizzle; the oil cools quickly and loses its drama.

Variations

• Substitute fresh mango or peach for pineapple during peak summer season.
• Crust the tuna in sesame seeds before searing for a Japanese-inspired twist.
• Serve over soba noodles instead of salad greens for a more substantial meal.