Seared Tuna with Fruit Salsa Sandwich: Page 117, Aloha Days Hula Nights

Making the Seared Tuna with Fruit Salsa Sandwich on page 117 of Aloha Days Hula Nights, in the Sandwiches – Seafood section, took a lot of planning ahead, but it was definitely worth it!  The recipe called for the Pineapple-Coconut Bread (which is why I baked it and reviewed it for you), and it was a perfect match for the salty ahi, crunchy salad greens, and sweet and spicy fruit salsa (with lime juice and red onion).  The bright, citrus-y salsa really brings out the ahi’s flavor, especially if you get a good sear on the outside and serve it warm.

After the bread was made, this sandwich was actually quite easy to put together, and quite attractive – it would be a wonderful hearty meal to serve to guests, especially out-of-towners looking for some local flavor.  Pineapple, coconut, papaya, fresh ahi – this is the kind of recipe people are thinking of when they buy a Hawaii cookbook.  Share this aloha today!

PS:  You are watching me learn to sear ahi to rare in this blog – and I’m getting better (though not nearly as good as I ought to be yet). At least it is pink in the middle!

Absolutely delish – an entrée in sandwich’s clothing

Seared Tuna with Fruit Salsa Sandwich

FRUIT SALSA Ingredients:

  • 1 medium ripe papaya, peeled, seeded and diced
  • 1 clove garlic, minced
  • 1 small red onion, finely diced
  • 1/4 cup fresh lime juice
  • 2 to 3 sprigs fresh cilantro, chopped
  • 1/2 jalapeno pepper, minced

SANDWICH Ingredients:

  • 12 ounces tuna steak
  • 1 teaspoon olive oil
  • Salt and black pepper
  • 8 slices Pineapple-Coconut Bread
  • 1 1/2 cups baby greens, washed and patted dry

Combine papaya, garlic, onion, lime juice, cilantro, and jalapeno in a non-reactive bowl, stirring to mix well.  Cover and refrigerate at least 1 hour.

Heat a skillet over medium-high heat.  Rub both sides of tuna steak with oil and season with salt and pepper.  Place in hot pan and sear a few minutes on each side.  Remove from pan and let sit a few minutes before cutting across the grain into 1/4-inch slices.  Place 1 slice of bread on each of four plates.  Divide greens equally.  Top with 3 to 4 slices of tuna and a large spoonful of salsa.  Lay second piece of bread decoratively against sandwich.  Serve with extra salsa on the side.

Note: See note on non-reactive bowl on page 106.  It is easier to slice tuna using a very sharp knife while slightly squeezing in sides of fish to give it firmness.

[Page 106 Note: Aluminum, unlined copper, and cast iron by themselves react poorly with acidic ingredients such as tomatoes, citrus, wine, and vinegar by imparting a metallic taste and an off color.  It is extremely important to use non-reactive substances such as stainless steel and glass when cooking or preparing acidic foods.]

Serves 4.

Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.

Advertisements

One thought on “Seared Tuna with Fruit Salsa Sandwich: Page 117, Aloha Days Hula Nights

  1. Pingback: Pineapple Coconut Bread: Page 68, Aloha Days Hula Nights | Junior League of Honolulu Cookbooks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s