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This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!
- 1 tablespoon red bell pepper, very finely diced
- 1 tablespoon serrano pepper, very finely diced
- 1 tablespoon red onion, very finely diced
- 4 tablespoons rice wine vinegar
- 4 tablespoons olive oil
- 1 tablespoon sambal oelek chili paste (Asian chili sauce)
- 1 pinch kosher salt
- 2 (10 ounce) ahi tuna steaks, sushi quality
- salt and pepper
- 1 avocado, diced into 1-inch cubes
- 1⁄2 cup fresh tomato, diced
- 6 fresh cilantro stems
- Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
- Mix well and set aside.
- Season tuna with salt and pepper.
- Sear tuna on a very hot skillet with olive oil.
- Cook to desired doneness (rare if preferable).
- Prepare the salsa while the fish is cooking.
- Dice the avocado into 1" cubes.
- Dice the tomatoes.
- Mix the tomato and avocado together.
- Serving Recommendation.
- Place fish on serving dish.
- Top with diced avocado and tomato.
- Splash liberally with vinaigrette.
- Garnish with cilantro.
- Serve immediately.
- Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.