Name: Pan-Seared Tuna Medallions with Winter Tomato Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 400 g canned diced tomatoes; 50 g red onion; 10 g fresh cilantro; 15 g jalapeno; 15 ml lime juice; 2 g kosher salt; 400 g yellowfin or ahi tuna steaks; 2 g smoked paprika; 2 g ground cumin; 3 g kosher salt; 2 g black pepper; 10 ml olive oil

Equipment

Fine mesh sieve

or Colander with small holes

Medium mixing bowl

Heavy-bottomed skillet

or Cast iron pan

Fish spatula

or Standard spatula

Ingredients

2 servings

Winter Tomato Salsa

400 g canned diced tomatoes, thoroughly drained
50 g red onion, finely chopped
10 g fresh cilantro, chopped
15 g jalapeno, minced
15 ml lime juice, freshly squeezed
2 g kosher salt, to taste

Tuna Medallions

400 g yellowfin or ahi tuna steaks, cut into 4 equal medallions
2 g smoked paprika
2 g ground cumin
3 g kosher salt
2 g black pepper, freshly ground
10 ml olive oil

Nutrition (per serving)

358

Calories

53g

Protein

18g

Carbs

Fat

Fiber

Sugar

1066mg

Sodium

Method

Place the canned diced tomatoes into a fine mesh sieve. Toss them gently and let them drain for at least 5 minutes to remove excess liquid, ensuring the final salsa does not become watery.

In a medium mixing bowl, combine the drained tomatoes, red onion, cilantro, jalapeno, lime juice, and salt. Stir well to integrate the flavors, then set aside at room temperature while you prepare the fish.

Pat the tuna medallions completely dry with a paper towel. In a small dish, mix the smoked paprika, cumin, salt, and black pepper. Coat the tuna medallions evenly on all sides with the spice mixture.

Heat the olive oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering and just beginning to smoke.

2mLook for: Oil shimmers and a wisp of pale smoke appears

Carefully place the tuna medallions in the hot skillet. Sear undisturbed for 1 to 1.5 minutes per side for medium-rare, or until a crust forms. For fully cooked fish (recommended internal temperature of 63 Celsius or 145 Fahrenheit for food safety), cook for 3 to 4 minutes per side.

3mLook for: Opaque, spiced crust on the outside with a pink, rare centerFeel: Firm on the surface but yielding in the middle

Transfer the seared tuna medallions to a cutting board and let them rest for 2 minutes. Plate the medallions and generously spoon the fresh winter tomato salsa over and around the fish.

Chef's Notes

Using fire-roasted canned tomatoes in the dead of winter is a chef's secret for salsa. They provide a much sweeter, more robust flavor profile than out-of-season, mealy hothouse tomatoes.
When searing any protein, moisture is the enemy of a good crust. Taking the time to aggressively pat the tuna dry before applying the spice rub ensures the spices toast rather than steam.
To achieve a restaurant-quality presentation, slice the rested tuna medallions on a slight bias to expose the beautiful ruby-red interior before topping with the vibrant salsa.