For a Fresh, Tasty Nine Days: Hawaiian Teriyaki Tuna Steak

Description

The nine days are almost here and WE have a fresh, perfect-for-the-summer pairing for you! Make it at home! Hawaiian Teriyaki Tuna Steak Serves 4 Ingredients For the Tuna: 2 fresh tuna steaks (6–8 oz each) 3 tbsp Pinch Hawaiian Teriyaki Rub 4–5 tbsp Close Mesorah olive oil ½ cup finely diced watermelon ½ cup finely diced mango 2 tbsp fresh mint, finely chopped 2 tbsp fresh parsley, finely chopped For the Dressing: 3 tbsp Close Mesorah olive oil Zest of 1 orange Zest of 1 lemon Juice of ½ lemon 1 tsp Pinch 3 Seasons Blend Optional Garnish: Fresh cucumber ribbons or twills Instructions: 1.⁠ ⁠Prepare the Tuna: Pat the tuna steaks dry with paper towels. Drizzle each steak with 1 tbsp olive oil and rub to coat all sides evenly. Season thoroughly with Pinch Hawaiian Teriyaki Rub. 2.⁠ ⁠Sear the Tuna: Heat 3 tbsp olive oil in a skillet over medium-high heat. Once the oil is hot, add the tuna steaks and sear for 1 minute per side for a perfect rare finish. Remove from the pan and let rest for a few minutes before slicing to ensure clean cuts. 3.⁠ ⁠Make the Salad: In a bowl, combine the diced watermelon, diced mango, mint, and parsley. Drizzle lightly with olive oil and toss gently. Set aside. 4.⁠ ⁠Prepare the Dressing: In a small bowl, whisk together the olive oil, orange zest, lemon zest, lemon juice, and Pinch 3 Seasons Blend until emulsified. 5.⁠ ⁠Assemble the Dish: Spoon a layer of dressing across the base of a long serving plate. Slice the tuna steaks against the grain and lay the slices neatly over the dressing. Top with the watermelon-mango salad. Garnish with cucumber ribbons, if using.