Seared Tuna Steaks with Yellow Chile Salsa
Atún con Salsa de Chile GuëroEnsenada is a port city on the Pacific coast of Baja where fishing is an important industry. The fish market is filled with stalls selling stacks of just-caught tuna and many other varieties of seafood. When you see great looking fresh tuna in your store or market, try this delicious combination of pan-grilled or fried tuna steaks with yellow chile and tomatillo salsa.
Equipment
- large stovetop grill pan
Ingrediënten
- Makes 4 servings
- Yellow Chile Sauce
- 4 tuna steaks each about 3⁄4-inch thick
- ½ teaspoon salt
- 1 tablespoon olive oil
Instructies
- Prepare the yellow salsa.
- If made ahead, cover and refrigerate until shortly before serving.
- Season the tuna with salt and brush all over with olive oil.
- Heat a large stovetop grill pan or nonstick skillet over medium-high heat.
- Add the tuna and cook about 3 minutes per side or until it is lightly browned on the outside and still pink inside.
Notes / Tips / Wine Advice:
Serve hot with the salsa. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.)
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