Seared Tuna with Japanese Salsa

Quickly seared albacore tuna gets topped with a soy- and lemon-flavored salsa in this light and speedy meal.
One of my personal favourites!



  • 2 tuna steaks (5 to 6 oz. each)
  • 1 tsp minced garlic
  • Salt and pepper
  • 2 tsp vegetable oil
  • 1/4 cup sake
  • 2 tbsp soy sauce
  • 3/4 cup finely chopped tomatoes
  • 2 tbsp finely chopped green onion
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice
  • 6 to 8 slices peeled avocado



  • Rinse tuna; pat dry. Coat garlic on tuna; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.
  • Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.
  • Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna. Serve with a side of steamed basmati rice.