Equipment
Ingredients
Winter Tomato Salsa
- 400 g canned diced tomatoes, thoroughly drained
- 50 g red onion, finely chopped
- 10 g fresh cilantro, chopped
- 15 g jalapeno, minced
- 15 ml lime juice, freshly squeezed
- 2 g kosher salt, to taste
Tuna Medallions
- 400 g yellowfin or ahi tuna steaks, cut into 4 equal medallions
- 2 g smoked paprika
- 2 g ground cumin
- 3 g kosher salt
- 2 g black pepper, freshly ground
- 10 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 358 kcal
- Protein
- 53 g
- Carbohydrates
- 18 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 1066 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 78 mg
- Potassium
- 1026 mg
- Calcium
- 32 mg
- Iron
- 2.6 mg
- Magnesium
- 81 mg
- Phosphorus
- 576 mg
- Zinc
- 1.3 mg
- Vitamin A
- 212 mcg
- Vitamin C
- 52 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 4.2 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.27 mg
- Niacin
- 37.3 mg
- Folate
- 12 mcg
- Water
- 184 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the canned diced tomatoes into a fine mesh sieve. Toss them gently and let them drain for at least 5 minutes to remove excess liquid, ensuring the final salsa does not become watery.
In a medium mixing bowl, combine the drained tomatoes, red onion, cilantro, jalapeno, lime juice, and salt. Stir well to integrate the flavors, then set aside at room temperature while you prepare the fish.
Pat the tuna medallions completely dry with a paper towel. In a small dish, mix the smoked paprika, cumin, salt, and black pepper. Coat the tuna medallions evenly on all sides with the spice mixture.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering and just beginning to smoke.
Carefully place the tuna medallions in the hot skillet. Sear undisturbed for 1 to 1.5 minutes per side for medium-rare, or until a crust forms. For fully cooked fish (recommended internal temperature of 63 Celsius or 145 Fahrenheit for food safety), cook for 3 to 4 minutes per side.
Transfer the seared tuna medallions to a cutting board and let them rest for 2 minutes. Plate the medallions and generously spoon the fresh winter tomato salsa over and around the fish.
Chef's Notes
- Using fire-roasted canned tomatoes in the dead of winter is a chef's secret for salsa. They provide a much sweeter, more robust flavor profile than out-of-season, mealy hothouse tomatoes.
- When searing any protein, moisture is the enemy of a good crust. Taking the time to aggressively pat the tuna dry before applying the spice rub ensures the spices toast rather than steam.
- To achieve a restaurant-quality presentation, slice the rested tuna medallions on a slight bias to expose the beautiful ruby-red interior before topping with the vibrant salsa.
Storage
Refrigerator: 2 days — Store tuna and salsa in separate airtight containers. Best enjoyed cold the next day rather than reheated.
Reheating: Not recommended. Reheating will overcook the tuna and dry it out.
Troubleshooting
Tuna is dry and tough
Cause: The pan was not hot enough, causing the fish to bake slowly rather than searing quickly, or it was simply left in the pan too long.
Fix: Cannot be fixed. If hopelessly overcooked, flake the tuna with a fork and mix it with a little olive oil or mayonnaise to add moisture back.
Prevention: Ensure the oil is almost smoking before adding the fish, and strictly limit cooking time to 1-2 minutes per side for a rare center.
Salsa is watery and pooling on the plate
Cause: Canned tomatoes were not drained thoroughly enough.
Fix: Use a slotted spoon to serve the salsa, leaving the excess liquid behind in the mixing bowl.
Prevention: Allow canned tomatoes to sit in a strainer for a full 5 minutes, pressing lightly to extract excess juice.
Cultural Context
While fresh pico de gallo relies entirely on the peak-summer bounty of Mesoamerican agriculture, adapting the concept for winter using preserved tomatoes reflects modern pantry ingenuity. Pairing bright, acidic tomato salsas with rich, meaty fish like tuna is a staple of coastal Mexican and Californian cuisine, cutting through the natural oils of the fish with sharp citrus and mild heat.
