Seared Ahi Tuna with Tropical Tangy Pineapple-Cilantro Salsa, Asparagus and Avocado!

The weekend (and I don’t mean the “singer”) is here and if you are craving for seafood, it may be a good idea to take a deep look at my dish today. In all honesty, this ahi tuna is just accompanying the pineapple salad.  This salad is refreshing, salty, tangy, cold and super yummy. The tuna is fresh and after cooked, it only need a squeeze of fresh lime and a pinch of sea salt just seconds before taking that first bite. The dish is a bit expensive but it is so worth it.
 
Approximate Prep and Cooking Time: Under 40 minutes
Approximate Cost: $24.30 or $12.15 per serving
Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
 
The Tuna: ($15.85)
2 Ahi tuna fillet (and you will have a small piece left to use in a seafood stew) ($15.25)
1 ½ tsp. Angie’s Dried Seasoning (see link below) (.25)
1 tbsp. EVOO to marinade the tuna) (.35)
 
The Salad: ($4.70)
1 large Roma and 3 cherry tomatoes (.70)
½ Pineapple cut in cubes ($1.50)
4 Baby cucumbers ($1.00)
1 small onion chopped (.30)
1 clove of minced garlic (.05)
¼ cup chopped Cilantro (.25)
1 tbsp. EVOO (1 for the salad) (.35)
1 tsp. Red Wine Vinegar (.15)
1 lime to squeeze the juice over the salad (.25)
Salt & Pepper to taste (.15)
 
Garnish: ($3.75)
12 Asparagus spears ($2.50)
1 lime (1 cut in half to garnish) (.25)
Avocado cut ($1.00)
 
Directions

1. Pat dry and season the tuna with my dried seasonings or the one of your choice, refrigerate.
2. To prepare the salad, rinse and cut the tomatoes and cucumbers, add them to a salad bowl.
3. Cut the pineapple slices in cubes, mince the garlic, dice the onion, chop the cilantro and add to the bowl.
4. Drizzle vinegar, lime juice, olive oil and season well with salt and pepper to taste. Refrigerate.
5. Clean, cut the bottom and steam the asparagus to look light green, about 4-5 minutes, do not overcook. Drain. Then in a skillet with olive oil, brown then briefly.
6. Add the tuna to a hot pan or iron skillet and do not move it until the fillets are seared at the bottom and come out easily. Flip them once and cook just briefly, the steaks should look pink in the middle. Remove from skillet and let them rest for 4 minutes before plating.
7. Before serving, slice the steaks and garnish with asparagus, avocado and lime.

 
My Link:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings