Festive Tuna

• 1 cup diced peeled seedless cucumber ( 1/4-inch dice)
• 1 cup diced seeded ripe tomato ( 1/4-inch dice)
• 1 cup diced fresh ripe pineapple ( 1/4-inch dice)
• 3 scallions, including 3 inches green, very thinly sliced
• 1 tablespoon very finely diced red jalapeno pepper, or other chile pepper, seeds and ribs removed
• 6 tablespoons fresh lime juice (from 3 large limes)
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (from 1 large lemon)
• Salt and freshly ground black pepper, to taste
• 8 tuna steaks (6 to 8 ounces each), cut 1 inch thick
• 1/4 cup chopped fresh cilantro, for garnish

1. Combine all the salsa ingredients in a medium-size bowl.
2. Refrigerate, covered, for up to 1 hour.
3. To prepare the tuna, combine the olive oil, lemon juice, and salt and pepper in a large shallow bowl.
4. Add the tuna steaks, turning to coat, and let sit for 15 minutes.
5. Turn them once as they sit.
6. Heat a nonstick skillet over medium heat.
7. Sear the tuna steaks for 4 to 5 minutes on the first side, adding any remaining marinade, or extra oil, if necessary, to prevent sticking.
8. Turn the tuna, and sear it for 3 minutes on the second side for medium-rare (see Note).
9. Using a spatula, transfer the tuna steaks to eight dinner plates.
10. Spoon the salsa, with its juices, over the tuna, and garnish with the chopped cilantro.
11. Serve immediately.

cucumber, seeded ripe tomato, fresh ripe pineapple, scallions, red jalapeno pepper, lime juice, olive oil, salt, olive oil, lemon juice, salt, tuna, fresh cilantro

Taken from www.cookstr.com/recipes/festive-tuna (may not work)