Cast Iron

Tuna Steaks with Plum TkemaliĀ "Salsa"

June 26, 2013
4 Ratings
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

A trip to the farmer's market during a visit to California, a bag of dappled, succulent pluots, and the taste-memory of a savory Georgian sour-plum condiment put up by a friend's mother, were the inspiration for this recipe. I decided to create an uncooked "salsa"-type version of that Tkemali sauce. Pluots add a soft, fruity and floral note to the tartness of black plums. With smaller fish steaks, this makes a suave and seductive first course. —creamtea

What You'll Need
  • 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 fish 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 fish is opaque and cooked through. Serve individual portions, topped with plum salsa and garnished with lime wedges.

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1 Review

creamtea June 28, 2013
Thanks, Suzanne!