Seared Ahi Tacos with Pineapple Salsa

For the pineapple salsa:

Remove the outside of the pineapple, cut it in half lengthwise, then cut each half lengthwise again. Carefully remove the core on each strip of pineapple. Chop half of the pineapple into small bits for the salsa and save the rest of it for a yummy snack.

Using tongs, roast the jalapeño over an open flame (use your gas) until the flesh begins to char and flay off. Remove the flayed skin, seeds and stem. Finely chop the jalapeño.

In a serving bowl, place the pineapple chunks, chopped jalapeño, diced tomato and chopped onion. Drizzle the apple cider vinegar and squeeze the lime over the ingredients. Mix together well and add just a dash of salt. This salsa can be made ahead of time and tastes better the longer all of the ingredients marinate.

For the tuna:

Lightly sprinkle salt and pepper over the Ahi tuna steak. A good quality cut of tuna will melt in your mouth and doesn’t require extra seasoning. Heat olive oil in a cast iron skillet (if you don’t have one, no biggie, just use a regular skillet) to medium high. Really make sure the skillet is hot before placing the fish on it by flicking water on it; if it sizzles and pops, it’s probably ready.

Place the tuna steak on the skillet and sear on one side about 3-4 minutes before flipping it over and searing the other side for 3-4 minutes.

You just want the edges cooked about ¼” into the fish so that the middle is still very raw. Once you have a good sear, remove the fish, place it on a cutting surface, and cut slices for your tacos.

To assemble the tacos:

Heat your favorite tortillas (I just put mine on the grill of my gas range for about 30 seconds each side). Add desired amount of tuna slices, avocado slices and pineapple salsa. Serve with saffron rice and you’ve got yourself a glorious meal!