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.

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1 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

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