Seared Ahi Tuna with Salsa Verde


This elegant dish of seared ahi tuna, salsa verde and crunchy sunflower seeds is packed with different flavors and textures in every bite. Serve as-is for an easy and light meal, or add steamed asparagus and quinoa for a protein-packed, hearty entrée.

Seared Ahi Tuna with Salsa Verde
Yield: Serves 2

4 medium tomatillos (about 8 ounces), husked and washed
1 large shallot
1 small jalapeño, seeds removed
1 cup fresh cilantro leaves, plus more for garnishing
1 clove of garlic
2 limes, juiced
12 ounces sashimi-grade ahi tuna (thick cut steak or loin)
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
2 tablespoons toasted sunflower seeds

1. Start by blistering the tomatillos,shallot and jalapeño over a gas burner or under a broiler set on high. The vegetables should be slightly tender and charred in spots, about 2 minutes per side.


2. Transfer the charred tomatillos, shallot and jalapeño to the bowl of a food processor. Also add the cilantro leaves, garlic, lime juice and 1 teaspoon of kosher salt. Pulse until the salsa verde is pureed but still has some texture. Taste, adjust the seasoning if needed, and transfer to a medium bowl to hold.


3. Using a very sharp knife, cut the tuna in half crosswise and directly in the center to create two, 6 ounce filets. Season each piece of tuna generously with kosher salt and freshly ground black pepper on all sides.

4. Add the vegetable oil to a medium sauté pan over medium-high heat. Once the oil is hot and shimmering, add the two tuna pieces. Sear on each side until a light-brown crust forms and the center is medium-rare (slightly pink), about 1 minute per side.


5. To serve, spoon about 1/4 cup of the salsa verde onto a plate and top with the seared tuna. Garnish with more cilantro leaves and a sprinkle of sunflower seeds.