Seared Tuna Bruschetta
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.
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
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.