Stephencooks

Seared Tuna with Avocado and Fennel-Onion-Caper Salsa

1 lb tuna steaks, 3/4" thick
3 T fennel minced
1 medium onion, chopped
3 cloves garlic minced
2 T capers, rinsed
3 T white wine vinegar
2 T butter
1 T honey
2 scallions minced
fish sauce to taste
hot sauce to taste
1 avocado, sliced thin
2 T parsley minced
olive oil

Sauté the onion and fennel slowly in olive oil for about 5 minutes, stirring. Add the capers, garlic and vinegar. Allow the mixture to bubble for a few seconds, then remove from heat and stir in the butter, honey and scallions. Season to taste with fish sauce and hot sauce. Set aside.

Cut the tuna steaks into strips 1 -1/2" wide. Wash them and dry thoroughly. Heat a tablespoonful of olive oil in a heavy pan until very hot but not smoking. Add the tuna and sear for 60 seconds, then turn and sear another 40 seconds. Off heat, scatter a pinch of coarse salt over the steaks.

To serve, lay avocado slices over the fish, then add the salsa and scatter on some parsley.
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Notes.
1. To get a good crust on the surface the fish must be very dry when it hits the pan.
2. The timing is for 3/4" thick steaks fresh from the refrigerator. If your fish cuts are thinner, thicker, colder or warmer than that, adjust timing accordingly. Remember that the fish continues to cook for a while after it's removed from the pan so if you are making your adjustments by eye factor that in if you don't want to overcook your fish.