Pan Fried Ahi Tuna Steaks with Tomato-Basil Salsa

Ingredients:

Pan Fried Ahi Tuna Steaks with Tomato/Basil Salsa

Fresh Ahi Yellowfin Tuna
Plump and ripe Cherry Tomatoes
Fresh Basil Leaves
Carapelli Premium Extra Virgin Olive Oil
Red Wine Vinegar
Sesame Seeds
Red Onion
Lemon
Parmesan Cheese
Avacado
Some Parsely and Basil spices
Box of Rice Pilaf

Step 1:

Get out your knives and cutting board.

Step 2:

We start by chopping 6 or 7 Cherry Tomatoes:

Those go in the mixing bowl for the salsa. We also sliced the rest in half for the salad.

Step 3:

Next, strip the best Basil Leaves from the stem.

Step 4:

Roll them together, lengthwise, until you have a big green cigar. Then cut across every 1/4 inch or so.

Step 5:

Pull it apart and you have pretty Basil ribbons!

Step 6:

Add the Olive Oil to the salsa bowl.

Step 7:

Sprinkle in some Parsley Flakes and a few Sesame Seeds for good measure and this is what your salsa bowl should look like:

Step 8:

So, with our salsa done, I'll start on the Rice Pilaf

Step 9:

Simply add water and Olive Oil and let it go.

Step 10:

Now it is time for the main event: Ahi!

Just look at those white bands of fat. I had to restrain myself from eating both of those steaks raw. I could feel the texture with my hands and I had to bite my tongue to keep it from lashing out to feel it too.

Step 11:

Let's get the Ahi marinated in some Olive Oil and squeeze that Lemon over the top.

Step 12:

Through the magic of the Internet, I have two fully marinated and seasoned Ahi steaks ready to go. I salted and peppered the fish and crusted it with some sesame seeds.

Step 13:

Now, here comes the fun part! I recommend that you find the highest quality Ahi you can and cook them 2 minutes on each side for a Medium Rare steak. We found our Ahi frozen at our local global domination supermarket so we're not convinced of its overall quality. We cooked it 4 minutes on each side for Medium Well, just to be safe.

Step 14:

When chopping or dicing onions, slice your onion in half, vertically. Place the flat half on the cutting board and make several cuts, depending on how thick you want it, vertically on the onion but make sure you do not cut all the way to the top. Leave the onion hanging together. Then slice horizontally for instantly awesome shreds of onion!

Step 15:

Onion, Basil, Parsley, Tomatoes, Cheese, Oil, Red Wine Vinegar, Avacado, Sesame Seeds and a bag of Field Greens. Hey, a salad!

Step 16:

Here they are! Everything all cooked up and plated all pretty. Served with Kendall-Jackson California Chardonnay 2004. I'll let the photo speak for itself.