Contributed by Bitayavon Magazine
The pineapple salsa adds just the right burst of flavor and color to compliment the tuna. When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds another dimension and flavor component to many dishes.
4 Sushi grade tuna steaks
1 1/2 cups of balsamic vinegar + 3 tablespoons of sugar
Salt and pepper to taste
2 cups finely diced fresh pineapple
1 red pepper
1 small red onion
1 fresh lemon
salt and pepper to taste
Place balsamic vinegar and sugar in small saucepan. Bring to a boil and then simmer until liquid reduces to about 1/3-1/2 cup and is syrupy.
Place skillet over medium heat. Salt and pepper the tuna. Pour 2 tablespoons of oil in skillet and place tuna in the hot pan. You will hear a sizzling sound which will let you know that the pan is hot enough.
Sear tuna for 3-4 minutes per side. Sear a bit longer if you like your tuna well done. Set aside to rest.
Combine finely diced pineapple, red pepper, red onion and jalapeno. Squeeze lemon on top and salt and pepper to taste. Mix.
Slice tuna against the grain and plate on top of drizzled balsamic reduction and pineapple salsa.
Yield:: 4 main or 8 appetizer servings
Recipes: Fish, Tuna, Parve, Kosher