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
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.