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Seared Tuna and Kumato® Salad

This isn’t your typical tuna salad. Freshly seared tuna and dressed Kumato® tomatoes come together for a light and flavorful salad.

Serves 4 sides or 2 main salads


1 lb Kumato® tomatoes
1/4 tsp kosher salt
1/2 C 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 lead parsley, finely chopped
1/2 Tbsp fresh chives, finely sliced
Pinch of red thai chill, finely chopped
1/8 tsp fresh garlic, puréed
Kosher salt
Freshly ground black peppercorns


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 child, 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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