Seared Sesame Ahi Tuna

Ingredients

For the Avocado-Mango Salsa

• 2 cups tomatoes, diced
• 1/2 medium white onion, finely diced
• 2 gloves garlic, finely minced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno, minced
• juice of 1 lime
• 1 additional tablespoon lime juice
• 1 teaspoon white wine vinegar
• 1 avocado, halved and seed removed
• 1 mango, halved and seed removed
• 2 tablespoons canola oil
• cayenne pepper to taste
• cumin to taste
• kosher salt to taste
• freshly ground black pepper to taste

For the Tuna Steaks

• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 2 Ahi Tuna steaks
• 3 tablespoons black sesame seeds
• 3 tablespoons white sesame seeds
• kosher salt to taste
• fresh ground black pepper to taste

Directions

1. Preheat the grill to high.
2. Make the Avocado-Mango Salsa. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime and vinegar. Score the cut sides of both the avocado and mango. Then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice.
3. Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds. Remove from heat once cross-hatch grill marks are in place.
4. Discard the skins and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
5. While the salsa is in the refrigerator, mix the olive oil and sesame oil in a small basting bowl. Then liberally brush the tuna steaks.
6. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the steaks.
7. Grill the tuna steaks, searing the on all sides for 45 seconds to 2 minutes. Create grill marks but leaving the interior of the fish medium rare.
8. Remove from the grill, season with additional salt and pepper to taste. Slice and serve the tuna with grilled avocado-mango salsa and summer greens.