Seared Ahi Tuna Steak + Raspberry Salsa
Meat Marinade + Condiment
SEARD AHI TUNA STEAK + RASPBERRY SALSA
Juicy, Bursting with Flavor, Satisfying
This refreshing recipe utilizes our latest curated pairing selection:
You Will Need:
For the Salsa
-1/4 c quick pickled onion (see our recipe)
-2 tbsp chopped mint
-2 tbsp chopped cilantro
-2 c raspberries
-1/2 c Chopped Tomatillos
-1/4 tsp sea salt
For the Main Dish
-2 lbs Wild Caught Ahi Tuna pat dry with paper towel(to be divided into 4, 1/4 lb servings)
-3 c cooked quinoa
-3 c shaved red cabbage
-2 Sheets of Nori Folded & Ripped in half
To Prepare Salsa:
Combine all ingredients into a salad bowl, toss gently Finish with salt & Lemon Pepper Blend
To Prepare Main Dish
Heat a heavy, well seasoned cast iron skillet
, over medium heat, drizzle generous amount of
Meyer Lemon Fused Olive Oil, (about 1/4" inch in depth) into a warm pan. Heat oil over medium heart for about 2-3 minutes until oil pops and sizzles when a drop of water is added to the skillet. On a plate drizzle generously both the oil and vinegar, and sprinkle generous lemon pepper on both sides and sprinkle with sea salt. Once pan is hot (gently) add the Ahi, cooking 1 1/2 minutes on each side, let rest 10 minutes. With a sharp knife, cut steaks in half and serve as pictured, layer seaweed, quinoa, shaved cabbage, ahi, and salsa. Finish plate with final drizzle of oil and vinegar, pinch of salt & dash of lemon pepper- Enjoy!
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Recipes & Photos By Amanda Ashley
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