Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish

Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho. Both the tuna and Deacon Pale Ale are available to Missoula Fresh Market.

Pan-Seared Tuna with Pale Ale Avocado-Ginger Relish

Ingredients

  • 12 oz. yellow fin tuna
  • 2 TBSP Deacon Belgian Pale Ale
  • 2 big handfuls fresh cilantro leaves, finely chopped
  • ½ jalapeño, sliced
  • 1 tsp fresh ginger, grated
  • 2 garlic clove, minced
  • 3 limes, juiced
  • 2 TBSP soy sauce
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 1 TBSP toasted sesame seeds
  • ¼ cup hot chili oil
  • 1 ripe avocado, sliced

Instructions

  1. In a mixing bowl, combine the pale ale, cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 TBSP of olive oil
  2. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil
  3. Season the tuna generously with salt and pepper, and coat with sesame seeds
  4. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust
  5. Pour ½ of the pale ale avocado-ginger relish into the pan to coat the fish
  6. Serve the seared tuna with the sliced avocado and the remaining relish drizzled over the whole plate

seasoned and coated with sesame seeds
seasoned and coated with sesame seeds
Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish and Deacon Pale Ale
Pan-Seared Tuna with Pale Ale Cilantro-Ginger Relish and Deacon Pale Ale

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