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Home Recipes
Lunch

Bluefin Tuna with Olive, Cucumber, and Cilantro Relish

This recipe, courtesy of Lost Kitchen chef and owner Erin French, also works very well with salmon or swordfish.

Ingredients :

    3 Kirby cucumbers
    ½ cup pitted mixed olives, cut into a ¼-inch dice
    ¼ cup packed fresh cilantro leaves
    2 tablespoons fresh lemon juice, plus lemon wedges for serving
    ¼ cup plus 3 tablespoons extra-virgin olive oil
    Coarse salt and freshly ground pepper
    6 tuna steaks, each 1 inch thick (about 3 pounds total)
    4 tablespoons unsalted butter

Direction :

    Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch dice. In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.
    Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more. Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna toppe

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