canola oil

Seared Tuna With Cucumbers, Black Plums and Pickled Red Onion Salad

1  Small Red Onion-very thinly sliced
1 Tbsp. Kosher Salt
1 Tbsp. Sugar
1/4 Cup Rice Vinegar
4  Tuna Steaks-1” thick, patted dry, seasoned with salt and pepper
2  Tbsp. Canola Oil
1  Cucumber-thinly sliced
2  Black Plums-sliced
To Taste:   Salt, Black Pepper, Rice Vinegar

Place the sliced onion in a small bowl. Toss with the salt and sugar. Let sit for about 15 minutes until wilted. Rinse very well to remove excess salt, gently squeeze to remove water and place in a small bowl and toss with the vinegar. Reserve for plate.

Heat a saute pan on medium high heat. Add canola oil and tuna steaks. Sear very well on all sides. At this point the tuna will be a rare doneness. If more well cooked is desired, lower the heat and continue turning to cook more thoroughly.

Prepare the plates by dividing the sliced cucumber, pickled red onions, and sliced plums on four plates. Drizzle the plums and cucumbers with a few drops of rice vinegar if desired. After the tuna is out of the pan, let rest for 3 minutes and slice if desired. Place on the fruits and vegetables and enjoy!

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