The nine days are almost here and WE have a fresh, perfect-for-the-summer pairing for you!

Make it at home!

Hawaiian Teriyaki Tuna Steak

Serves 4

Ingredients

For the Tuna:

2 fresh tuna steaks (6–8 oz each)

3 tbsp Pinch Hawaiian Teriyaki Rub

4–5 tbsp Close Mesorah olive oil

½ cup finely diced watermelon

½ cup finely diced mango

2 tbsp fresh mint, finely chopped

2 tbsp fresh parsley, finely chopped

For the Dressing:

3 tbsp Close Mesorah olive oil

Zest of 1 orange

Zest of 1 lemon

Juice of ½ lemon

1 tsp Pinch 3 Seasons Blend

Optional Garnish:

Fresh cucumber ribbons or twills

Instructions:

1.⁠ ⁠Prepare the Tuna:

Pat the tuna steaks dry with paper towels.

Drizzle each steak with 1 tbsp olive oil and rub to coat all sides evenly.

Season thoroughly with Pinch Hawaiian Teriyaki Rub.

2.⁠ ⁠Sear the Tuna:

Heat 3 tbsp olive oil in a skillet over medium-high heat.

Once the oil is hot, add the tuna steaks and sear for 1 minute per side for a perfect rare finish.

Remove from the pan and let rest for a few minutes before slicing to ensure clean cuts.

3.⁠ ⁠Make the Salad:

In a bowl, combine the diced watermelon, diced mango, mint, and parsley.

Drizzle lightly with olive oil and toss gently. Set aside.

4.⁠ ⁠Prepare the Dressing:

In a small bowl, whisk together the olive oil, orange zest, lemon zest, lemon juice, and Pinch 3 Seasons Blend until emulsified.

5.⁠ ⁠Assemble the Dish:

Spoon a layer of dressing across the base of a long serving plate.

Slice the tuna steaks against the grain and lay the slices neatly over the dressing.

Top with the watermelon-mango salad.

Garnish with cucumber ribbons, if using.