In this salsa, lychees blend perfectly with the flavors of the avocado and red onion and marry well with the seared tuna steak. The salsa can be used with a variety of foods: on tacos, quesadillas, as a dip for tortilla chips or even as a tasty side salad if combined with black beans and chopped jicama. You could even skip the cooking of the tuna, chop it into small cubes and toss with salsa to make a tuna ceviche.
Makes 4 servings
For Tuna
4 fresh tuna steaks, sushi grade
Olive oil
Salt and pepper to taste
For Salsa
20-ounce can lychees, chopped
1 avocado, cubed
1/2 small red onion, chopped
2 tablespoons lime juice
1/3 cup cilantro, chopped
Combine all salsa ingredients and toss lightly with your hands, careful not to mush the avocado. Set the salsa aside or place in refrigerator while you prepare the steaks.
Heat a skillet over high heat and drizzle olive oil in the pan, enough to coat the bottom. Season steaks liberally with salt and pepper on both sides. Once the skillet is heated, place the tuna steaks in the pan. Cook each side for approximately 2 minutes. You want the edges to be cooked but the middle to remain raw. Cook longer if you like a more well-done tuna steak. If you would like, turn the steaks on their sides and quickly brown the edges. When done cooking, immediately remove from heat, top with a generous serving of salsa and serve.
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