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1
For the pineapple salsa:
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2
Remove the outside of the pineapple, cut it in half lengthwise, then cut each half lengthwise again.
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3
Carefully remove the core on each strip of pineapple.
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4
Chop half of the pineapple into small bits for the salsa and save the rest of it for a yummy snack.
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5
Using tongs, roast the jalapeno over an open flame (use your gas) until the flesh begins to char and flay off.
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6
Remove the flayed skin, seeds and stem.
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7
Finely chop the jalapeno.
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8
In a serving bowl, place the pineapple chunks, chopped jalapeno, diced tomato and chopped onion.
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9
Drizzle the apple cider vinegar and squeeze the lime over the ingredients.
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10
Mix together well and add just a dash of salt.
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11
This salsa can be made ahead of time and tastes better the longer all of the ingredients marinate.
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12
For the tuna:
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13
Lightly sprinkle salt and pepper over the Ahi tuna steak.
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14
A good quality cut of tuna will melt in your mouth and doesnt require extra seasoning.
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15
Heat olive oil in a cast iron skillet (if you dont have one, no biggie, just use a regular skillet) to medium high.
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16
Really make sure the skillet is hot before placing the fish on it by flicking water on it; if it sizzles and pops, its probably ready.
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17
Place the tuna steak on the skillet and sear on one side about 3-4 minutes before flipping it over and searing the other side for 3-4 minutes.
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18
You just want the edges cooked about 1/4 into the fish so that the middle is still very raw.
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19
Once you have a good sear, remove the fish, place it on a cutting surface, and cut slices for your tacos.
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20
To assemble the tacos:
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21
Heat your favorite tortillas (I just put mine on the grill of my gas range for about 30 seconds each side).
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22
Add desired amount of tuna slices, avocado slices and pineapple salsa.
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23
Serve with saffron rice and youve got yourself a glorious meal!
