makes 8 servings

Honolulu’s fish auction is where most of the world’s top Ahi tuna is purchased and shipped around the world. This simple recipe gets a lift from a fresh fruit salsa.

4 Ahi tuna steaks, about 6-7 oz. (180-210 g) each, 1" (2.5 cm) thick
1 tsp. (5 mL) sea salt
2 tsp. (10 mL) lime juice
4 garlic cloves, chopped
1-1/2 Tbsp. (23 mL) curry powder
1-2 Tbsp. (15-30 mL) vegetable oil
Fresh cilantro, for garnish
Pineapple Citrus Salsa:
1 tangerine
1 lime
1 orange
1 pink grapefruit
1/4 pineapple
3 Tbsp. (45 mL) chopped cilantro

Place the tuna on a plate and sprinkle both sides with salt and lime juice. Sprinkle one side with some of the garlic, then with some of the curry powder, pressing so seasonings stick to the fish. Turn tuna and repeat with the other side. Cover and marinate for 1 hour in the refrigerator. While tuna is marinating, prepare the salsa: Peel all the fruit and remove all membrane. Segment the tangerine, lime, orange and grapefruit. Core, skin and cut the pineapple into 1/2" (1.25 cm) pieces. Combine fruit pieces in a bowl with the cilantro and cover. Refrigerate until needed. When ready to serve, add 1 Tbsp. (15 mL) vegetable oil to a non-stick skillet and heat over medium-high. When hot, add the tuna and sear for about 3-4 minutes. Turn over and cook another 3-4 minutes, or until desired doneness. Cut each tuna steak in half and serve with the salsa.

Calories: 166; Protein 21 g; Carbohydrate 13.5 g;
Fibre 1.8 g; Fat 3.5 g/serving

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