On a roll...

My old friend, Tricia Abbiatici, best known as "Abby" of Cook & Abby fame, was hosting a tapas or small plate party and was looking for some make ahead tuna dishes. The following Avocado-Tomato Salsa is delicious with rare tuna. Get tuna steaks, I like the ones that are still sealed. Dry them off, crack pepper all over and pat into tuna. Saute 1 minute each side in a pan with a dab of oil. Wrap in plastic wrap and refrigerate until ready to serve. Slice thin and serve with the avocado salsa and a little mache salad. The tuna can go with anything and it slices beautifully after being refrigerated and is nice and rare inside!

Avocado-Tomato Salsa

1 avocado, peeled and cut into small chunks

2 ripe red tomatoes diced1 TBSP minced fresh garlic

1/4 cup minced red onion

3 TBSP chopped cilantro2 TBSP apple cider vinegar

salt and pepper to taste

Combine all ingredients, except avocado and refrigerate - avocado should not be added until right before serving.

The salsa travels well, like to an end of the year Brownie party, if you put the avocado in the bottom of serving bowl and completely cover with tomato marinated ingredients. Mix when you arrive and serve with chips.

Another easy do mostly ahead tuna dish...

Grilled Southwestern Tuna

For the Salsa
3 16 oz cans black beans
1½ cups frozen corn cooked
1½ cups frozen chopped tomatoes
1/3 cup finely chopped onions
4-5 scallions chopped
1/3 cup chopped cilantro
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 TBSP fresh lime juice
Salt and freshly ground pepper to taste
1/3 cup mild picante sauce
1 tsp minced jalapeno pepper

For the Tuna
6 yellowfin tuna steaks
¼ cup olive oil
¼ cup fresh lemon juice
3 TBSP chili powder
3 TBSP paprika
2 tsp ground cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp oregano
K Paul’s blackened redfish seasoning to taste
1 bunch cilantro

To make the salsa:
Drain and rinse the beans. Combine the beans with cooled corn, tomatoes, onions, scallions and chopped cilantro.
Whisk the extra virgin olive oil, lemon juice, lime juice, salt and pepper. Add to the bean mixture and toss to mix well. Add picante sauce and jalapeno pepper. Chill until serving time. Serve chilled or a room temperature.

To prepare the tuna:
Rinse the tuna and pat dry. Arrange in a glass baking dish in a single layer. Drizzle with the olive oil and lemon juice.
Combine the chili powder, paprika, cumin, garlic powder, cayenne pepper, black pepper, salt, oregano and blackened redfish seasoning in a ziplock bag. Shake until blended. Add the tuna steaks to the bag one at a time and completely cover with seasonings.
Preheat the grill to high.
Let the tuna steaks stand, covered at room temperature for 20 minutes. Grill steaks for 2 minutes on each side for rare center.
Slice tuna and place slices over a mound of salsa. Garnish with cilantro.
I like to serve with a cheddar mashed potato.