Farm Report

Seared Tuna Steak with Avocado Salsa

Makes 2 Servings


  • 1 T red bell pepper, very finely diced
  • 1 T serrano pepper, very finely diced
  • 1 T red onion, very finely diced
  • 4 T rice wine vinegar
  • 4 T olive oil
  • 1 T sambal (Asian chili sauce)
  • Pinch kosher salt
  • 2 ahi tuna steaks (10 oz. each), sushi quality
  • Salt and pepper, to taste
  • 1 T olive oil
  • 1 avocado, peeled and diced into 1-inch cubes
  • 1/2 C fresh tomato, diced
  • 6 cilantro sprigs


  1. Combine red bell pepper, serrano pepper, onion, vinegar, 4 tablespoons olive oil, chili sauce and kosher salt for vinaigrette. Mix well. Set aside.
  2. Season tuna with salt and pepper. Sear tuna on both sides in a very hot iron skillet with olive oil. Cook to desired doneness (rare if preferable). Place fish on serving dish.
  3. Top with diced avocado and tomato. Splash liberally with vinaigrette. Garnish with cilantro. Serve immediately.


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