What do you do with 60 pounds of tuna?
That question is not, in fact, strictly rhetorical.
Rather, on a recent trip to the Delware Shore, after a particularly successful fishing trip by my companions, I found myself to be the lucky recipient of quite a lot of fish. (There was also a 16 pound dolphin fish. I’ll get to what we did with that at some point later, I hope.)
So, what to do?
Even after gifting all of the neighbors, there was a massive amount. So, tuna salad of course. Which looked lovely, cut up with red onion and celery. And, I’m sure it was, only I cannot stomach the thought of mayonnaise. Then, we froze some. But, how could we not eat it fresh?
And, we did, seared lightly and served with a refreshingly acidic peach salsa.
While your tuna might not be straight from the deep seas, it will be no less enjoyable served this way.
3 ripe peaches, diced
1/2 red onion, chopped finely
1 tomato, chopped finely with seeds removed
1 lemon, juiced
salt and pepper to taste
Combine the peaches, onion and tomato and stir. Season with salt and pepper. Allow to sit at least five minutes so that the juices begin to run out of the mixture, then add lemon juice and stir. Let stand another 30 minutes before serving.
4 tuna steaks, 4-6 oz. each
salt and pepper
Coat each of the tuna steaks in olive oil and season with salt and pepper.
Heat a large, heavy skillet until it’s hot enough that you cannot hold your hand above it for more than 5 seconds. Once it’s that hot, place your fish in the pan.
Sear the tuna until it is opaque but not cooked through, about 30 seconds to a minute a side.
Remove from the heat and serve with peach salsa.