Magical teleportation machine- take me back to Marin! Because if you love fish (which I do) and it's a Saturday (which it is), the Marin Country Mart Farmers' Market is the place to be. But I'm in Connecticut...
As I've said before, Santa Rosa Seafood has the freshest fish around, which is reflected in the popularity of its stand at the market. Don't let the lines deter you! The amazing owners and employees are efficient, and it is well worth the wait. It's almost even worth the drive from Idaho! If I'm desperate enough when I return to the Gem State next weekend, maybe I'll give it a try. I've been known to drive out of my way for quality ingredients but this would take the cake. Friday night comes along- "Honey, I'm driving to Marin for some fish! See you tomorrow night!" Let's hope I don't get that obsessed. For the Man's sake at least, if not for my own.
But regardless of location, if you have fresh tuna available to you, and you need to cook a meal quickly on the fly, searing Ahi is a great choice because it doesn't need to marinate and cooks up in just a few minutes per side. Which also makes it an excellent dish for those beautiful warm days when all of a sudden it's 9 pm and you need to get dinner on the table pronto.
My trick to turning a simply grilled protein into an exciting meal is an inventive salsa. A fruit salsa pairs nicely with most fish and meats, but this time I felt like something savory. The creaminess of the avocado marries beautifully with the creamy tuna, and the salty capers and acidic lemon juice balance it all out.
I love to serve this dish with a radicchio salad because it has a slightly bitter bite to it. I'll share my favorite soon. Here's a sneak peak... But you could also serve it on a bun or grilled bread for a delicious burger or sandwich.
SEARED AHI AND AVOCADO SALSA
- 1.5 pounds Ahi tuna steaks
- 1 avocado, cubed
- a fist-full of flat-leaf parsley leaves, roughly chopped
- 2 tablespoons capers
- 2 cloves of garlic, mashed
- the juice from 1 lemon
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
Add all ingredients except the tuna to a bowl. Stir to combine and set aside to let the salsa flavors meld while you handle your fish.
Heat the grill over high. (Or if you don't have access to a grill, splash some olive oil in a skillet, and sear the Ahi stovetop, uncovered, over high heat.) Rub the tuna steaks with olive oil, and sprinkle both sides with sea salt and freshly ground black pepper. Place on the grill, lower the lid, and cook for 2-3 minutes per side depending on the thickness of the fish. You want to sear the tuna, not cook it all the way through. Transfer the fish to a cutting board and slice against the grain. Spoon the avocado salsa on top, and serve.