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Seared Tuna with Tropical Salsa

Scott Phillips

Yield: Yields about 48 hors d'oeuvres.



  • 8 to 9 oz. fresh tuna fillet
  • 1 Tbs. vegetable or olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup finely diced fresh pineapple
  • 4 scallions (white and light green parts only), thinly sliced
  • 2-1/2 Tbs. fresh lime juice
  • 1-1/2 Tbs. soy sauce
  • 1 tsp. minced fresh ginger
  • 1 small ripe avocado (about 6 oz.), finely diced
  • 1/2 cup coarsely chopped fresh cilantro leaves; plus small whole leaves for garnish
  • 3-1/2-oz. package plain rice crackers

Nutritional Information

  • Nutritional Sample Size per piece based on 48 pieces
  • Calories (kcal) : 25
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 4.5
  • Sodium (mg): 150
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 1


  • Cut the tuna into long, fat, squared-off strips or “logs” 1 to 1-1/2 inches thick. Coat the tuna with the oil and season lightly with salt and pepper. Set a 10-inch heavy-duty skillet over high heat. When the pan is very hot, after 2 to 3 minutes, sear the tuna logs for 20 to 30 seconds on each side-they should be seared outside and rare inside. Transfer to a clean cutting board and slice 1/4 inch thick.
  • In a -medium bowl, combine the pineapple, scallions, lime juice, soy sauce, and ginger. Add the avocado and gently stir to combine. Stir in the chopped cilantro.
  • To assemble, set the tuna slices on rice crackers; top each with a small spoonful of the salsa and a whole cilantro leaf. You may have extra crackers and salsa.


Rate or Review

Reviews (2 reviews)

  • jenifaah | 12/16/2012

    This is a great appetizer. I have made it a few times but omitted the avocado and reduced the lime by a little. As it sits it creates more sauce. It has a great fresh flavor.

  • stellarbabe7 | 07/25/2010

    I actually used this recipe as a main course and didn't use the crackers. I cooked the tuna for about 2 min per side so they wouldn't be as rare and substituted mangoes for the pineapple. I also marinated the tuna for about an hour in Kecap Manis that I had left over. It was really delicious and easy.

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