Ahi tuna is a lean white fish that’s rich with protein, omega-3 fatty acids and vitamin B12. Often cooked rare or medium-rare and served in sushi and sashimi, it’s also great when lightly seared and served as a filet, similar to a premium steak. Find ahi tuna and many more fresh seafood selections in-store during our Lenten Seafood Festival. And be sure to try our mouthwatering recipe below.

Seared Ahi Tuna with Avocado Salsa

Each bite is wonderfully fresh and highly flavorful.

Ingredients

• 1 tablespoon finely diced red bell pepper
• 1 tablespoon finely diced serrano pepper
• 1 tablespoon finely diced red onion
• 4 tablespoons rice wine vinegar
• 1 tablespoon chili sauce
• 1/4 teaspoon Kosher salt
• 5 tablespoons olive oil
• 2 ahi tuna steaks
• Salt, to taste
• Ground black pepper, to taste
• 1 avocado peeled and diced to 1-inch cubes
• 1/2 cup diced fresh tomato
• 6 cilantro sprigs

Directions

Create a vinaigrette by combining the red bell pepper, serrano pepper, red onion, rice wine vinegar, chili sauce, Kosher salt and 4 tablespoons olive oil in a mixing bowl. Stir together until well combined. Set aside.

Pour the remaining tablespoon of olive oil into a large skillet and bring to high heat. Season both sides of the tuna steaks with salt and pepper. Place the tuna steaks in the hot skillet and sear both sides for about 3 minutes each, for rare. Transfer the tuna steaks to serving plates.

Top each tuna steak with an equal amount of avocado and tomato. Spoon the vinaigrette over the tuna steaks and garnish with three cilantro sprigs each.

Servings 4