Tuna with Cucumber-Olive Relish
It’s spring break here in Redondo, and that means that Passover and Easter are this coming weekend. If you’re entertaining friends and family like me, you have a menu planned. But in case you don’t, as always, I’m here to help.
Both Passover and Easter have their rules about what you can and cannot eat. For Passover the main one is no wheat. Nothing that can rise since the Jews were rushed out of Egypt and didn’t have time to let their bread rise. But Jews also try to stick with the Kosher rules as well during the holidays; that means no pork or shellfish. Meanwhile the rules for Easter mean no meat and then there’s Lent when a lot of Christians give up something for the 40 days leading up to Easter. Some give up sweets while others give up carbs or liquor. It should be a vice that you can’t live without. Since no meat is allowed, a lot of people eat fish on Fridays leading up Easter, and since fish is a great option for Passover as well, I thought I’d bring you a delicious seafood option that’s perfect for either spring holiday.
While any fish will do, I tend to go for salmon or tuna. Tuna is definitely my favorite as it can be served in so many ways. It can be grilled or roasted, served raw or even seared. (I like to grill or sear my tuna.) But simply cooking the fish won’t do for a big holiday meal. I mean, a plain piece of fish is nothing special, and Easter and Passover are very special holidays. So, in order to make the fish a little more exciting, you might add a glaze or marinade. Personally, I like a relish or salsa, as these tend to be bright and fresh and can be made with a variety of fruits or vegetables, which means you can use whatever’s in season and turn a plain piece of fish into something really special.
Spring is a great time of year for relishes and salsas because you have all those wonderful spring vegetables just becoming available. There are spring onions, peas and asparagus just to name a few. But since we’re at the end of winter, you still have all that wonderful winter citrus as well. Citrus like Blood Oranges and Meyer Lemons which go wonderfully with those onions and peas. That combination of tart citrus and fresh, green veggies goes so well when spooned over a nice, grilled fish, giving it a distinct spring vibe. A vibe that’s perfect for these holidays that are all about rebirth and rejuvenation.
While this dish is a great option for Passover and Easter, it’s also a wonderful choice any day of the week from spring, into early summer. I love the flavors from the cucumber relish. They’re light, and fresh with just a hint of spice thanks to the cilantro. So, when you add it to a nice piece of grilled tuna, you get a meal that not only screams spring, it makes you feel like you’re enjoying dinner outdoors on the shore of a wild stream surrounded by nature.
Ingredients
- 3 Persian cucumbers
- 1/2 cup mixed olives, pitted and roughly chopped
- 1/4 cup packed fresh cilantro leaves
- 2 tablespoons fresh Meyer lemon juice
- 1/4 cup olive oil
- 1/4 cup spring onion, minced
- salt and lemon pepper
- 6 tuna steaks
Instructions
- Halve cucumbers lengthwise; scoop out and discard seeds. Dice cucumbers and combine with olives, onion and cilantro in a small bowl. Add lemon juice, oil, salt and pepper; toss together and set aside.
- Season tuna with salt and pepper. Heat a large cast-iron skillet over high heat. Add 2 tablespoons olive oil. Once shimmering, add 3 tuna steaks. Sear 1 minute, then flip and cook another minute. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining oil and steaks. Serve tuna topped with relish and lemon wedges.
