Our good friends returned from a fishing trip in the Keys with lots of fish. For our holiday barbecue yesterday, this was one of the ways the fresh tuna was prepared. I could have added a lot more herb, citrus or acidic tones to this dish.....but wanted to let the tuna stand almost entirely on its own. This was subtle, but very enjoyable.
1 pound sushi quality tuna loin (to be eaten nearly raw)
1 yellow bell pepper
2 plum tomatoes
3 tablespoons "subtle vinaigrette" (you can use the linked recipe in smaller ratios if you'remaking it for just this dish - 2 tablespoons each of oil, 2 teaspsoons each of the vinegars.
- Peel cucumbers partially (some small skin strips should be left on for texture and color). Sprinkle with Kosher salt and drain on paper towels or in a strainer for at least 20 minutes.
- Seed and chop the tomatoes and yellow pepper. Mix with vinaigrette.
- Less than an hour before serving, chop the tuna into cubes. Mine were more than 1/4" but less than 1/2" cubes.
- Mix thoroughly and serve in small glasses or atop a bed of tender greens. Season with Fresh Ground Pepper and Sea Salt.