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Seared Tuna Steaks With Lychee Salsa

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.

Seared Tuna Steaks With Lychee Salsa
Eve Turow for NPR /
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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.

Copyright 2023 NPR. To see more, visit https://www.npr.org.

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