Seared Tuna with Pineapple-Yuzu Salsa & Cilantro Coconut Rice

3-4 tuna steaks

1/2 cup sesame oil

1/2 cup soy sauce

3 cloves garlic, grated

1” piece of ginger, peeled and grated

1 jalapeño, thinly sliced

1/2 tsp white (or sub black) pepper

1/2 tsp sesame seeds

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1 serving of sushi rice, cooked

1/4 cup cilantro, finely chopped

1/2 cup coconut milk

1 tbsp soy sauce

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1/2 red onion, thinly sliced

1/2 cup rice vinegar

1/4 tsp salt

1/4 tsp sugar

2 cups diced pineapple

1 avocado, diced

1 cucumber, diced

Juice from 1/2 lime

1 tbsp Yuzu juice

1 tsp hot chili oil

1/2 tsp salt

In a large bowl combine the sesame oil, soy sauce, garlic, ginger, jalapeño, pepper, and sesame seeds. Pat dry the tuna steaks and add to marinade, tossing to coat each steak. Cover and let marinate for at least 1 hour [meanwhile, make salsa and rice]. Once the tuna has finished marinating, heat a large skillet with 2 tbsp olive oil over high heat. Remove tuna from marinade, pat dry, and let sear 1 minute per side. Allow to rest 5-10 minutes, then slice against the grain into 1/2 inch thick slices.

To make the rice, cook 1 serving of sushi rice following package instructions. Once finished, stir in cilantro, coconut milk, and soy sauce. Add additional cilantro and soy sauce to taste.

To make salsa, combine sliced red onion, rice vinegar, salt, and sugar into a small bowl. Sit for 30 minutes to pickle. To a large bowl add the pickled red onions, pineapple, avocado, cucumber, lime juice, yuzu juice, hot chili oil, and salt. Stir to combine.