Tuna Steaks With Plum Tkemali Salsa

• For the Salsa
• 3 cups diced plums (a combination of black plums and pluots is best); about 8-10 medium fruits
• 1 clove shallot, minced
• 1 tablespoon white-wine vinegar
• a drizzle of 1/2 lime
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1 small handfuls minced fresh cilantro
• generous sprinkle Aleppo pepper, or a pinch of Cayenne
• for the fish
• 4 tuna or halibut steaks or 6 small steaks for appetizer portion
• olive oil
• lime wedges for garnish, if desired

1. In a medium bowl, toss together first five ingredients for salsa. Set aside while you prepare fish steaks. Just before serving, stir in cilantro.
2. Heat a cast-iron skillet over a medium high flame, pouring in enough olive oil to cover bottom of pan.
3. When pan is hot, add steaks. Do not crowd. Sear on first side, lowering heat slightly as necessary, until steak releases easily from pan with the aid of a pancake turner or fish spatula. Turn steaks to brown other side, readjusting flame as necessary. Cook until desired degree of doneness. Serve individual portions, topped with plum salsa and garnished with lime wedges.

salsa, pluots, clove shallot, whitewine vinegar, lime, sugar, kosher salt, fresh cilantro, generous, fish, portion, olive oil, lime wedges

Taken from food52.com/recipes/22715-tuna-steaks-with-plum-tkemali-salsa (may not work)