Seared Tuna Bruschetta

photo(317)Photos of seared tuna on friends’ Facebook pages never fail to heighten my craving for this tasty fish recipe. The last time I had seared tuna was more than six months ago in a sushi bar in San Jose, California.  Then after seeing another FB friend post a photo of some kind of fish bruschetta, I thought I’d make this recipe — a seared tuna bruschetta.  It was the perfect lunch for a lazy Sunday; but with the leftovers, I’m sure I will be having more later in the week perhaps as appetizer.

INGREDIENTS image

One 1/4 lb fresh Ahi tuna steak

4 slices sourdough bread

6 tbsps Olive oil

6 cloves garlic, peeled and crushed

1 small yellow onion, chopped

1 medium brown tomato, sliced into small cubes

1/2 yellow bell pepper, sliced into small cubes

1 cup watercress leaves, washed and patted dry

1 tsp kosher salt

1 tbsp whole peppercorns

1/4 tsp cayenne pepper

1/2 tbsp butter

1 1/2 tsp Sriracha mayo

DIRECTIONS

Season tuna steak with salt and cayenne pepper. Heat   2 tbsps Olive oil and butter in a skillet.  Add peppercorn and cook for about 2 minutes.  Add tuna and cook (sear) either side, about 1 1/2 minutes each.  Remove from heat and set aside.  In the same skillet, heat 2 tbsps Olive oil.  Add garlic and cook until browned.  Add onions and cook until translucent.  Add bell pepper and tomatoes and stir fry for 2 minutes.  Remove from heat and set aside.  Heat the remaining Olive oil and toast the sourdough slices on either side, one at a time. (Add oil as needed.)  Place toasted bread on a serving plate. Divide the watercress leaves among the 4 slices.  Top each slice with tomato and bell pepper mixture.  Finally, slice the seared tuna into several pieces and divide among the 4 slices. Add Sriracha mayo and enjoy.

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