California Farm Spicy Tuna Steak Apricot Salad
Apricots and fresh pine apple chunks are a match made in heaven. They make an amazing salad with avocados and tomatoes and mild spicy tuna steak. No fishy flavor because the fruits and vegetables give this salad a tropical taste. Delicious with warm or cold tuna steak.
California Farm Spicy Tuna Steak Apricot Salad
Apricots and fresh pine apple chunks are a match made in heaven. They make an amazing salad with avocados and tomatoes and mild spicy tuna steak. No fishy flavor because the fruits and vegetables give this salad a tropical taste. Delicious with warm or cold tuna steak.
Cooking Instructions
- 1
Boil dried turkish apricots 15 minutes to plump and reconstitute, then drain and quarter. Chunk and mix pine apple and halved tomatoes and toss. Let flavors mingle while preparing the tuna steak.
- 2
Mix ripe avocado with julienned shallot and julienned ginger with fruits. Let flavors mingle.
- 3
Marinade tuna steak 15 minutes in molten butter lemon sauce, sear 2 minutes on each side in medium hot cast iron skillet, turn heat down, then finish steak to 135F degrees for medium rare. Slice quarter inch thick bite size strips from the steak. Toss with 1 Tsp gochujang pepper sauce at a time, taste, add more if desired.
- 4
Mix fruits with vegetables and spiced tuna steak bites in glass bowl. Arrange over bed of lettuce. Top with black beans and sesame seeds. Serve with a glass of light red wine, like pinot noir. Enjoy.
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