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Seared Tuna and Kumato® Salad

Serves

4

Prep Mins

20

Cooking Mins

15

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Ingredients

  • 1 lb Kumato® tomatoes
  • 1/4 tsp kosher salt
  • 1/2 cup red onion, thinly sliced
  • 1 (9 oz) piece sushi grade Ahi tuna
  • 1 Tbsp olive oil
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp flat leaf parsley, finely chopped
  • 1/2 Tbsp fresh chives, finely sliced
  • Pinch of red Thai chilies, finely chopped
  • 1/8 tsp fresh garlic, puréed
  • Kosher salt
  • Freshly ground black peppercorns

Directions

  • Cut each tomato into quarters and place on a platter with cut sides up. Sprinkle evenly with salt and set aside.
  • Preheat a large pan to medium heat.
  • Pat tuna steak dry with a paper towel then season with salt and pepper. Add oil to pan and add tuna, gently pressing so the entire surface touches. Sear for 2 minutes. Using a thin offset spatula, very gently flip the tuna, pressing down gently and searing for another 2 minutes.
  • When done, transfer tuna to a lipped plate. Pour orange juice and 1 tablespoon of extra-virgin olive oil over the entire steak. Flip occasionally and allow to cool to room temperature, about 8 minutes. Reserve juices.
  • In a small bowl combine parsley, chives, Thai chilies, garlic, and remaining extra-virgin olive oil. Pour reserved juices into the bowl and mix.
  • Using a sharp knife, cut steak against the grain into long strips about 1″ wide. Using your hands, gently pull apart at its natural grain lines into chunks the size of a strawberry.
  • Arrange tomatoes on a platter and garnish with red onion. Place the steak pieces around the tomatoes and spoon dressing over top.

Kumato® is a registered trademark of a Syngenta Group Company

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