Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho.


- 12 oz. yellow fin tuna
- 2 TBSP Deacon Belgian Pale Ale
- 2 big handfuls fresh cilantro leaves, finely chopped
- ½ jalapeño, sliced
- 1 tsp fresh ginger, grated
- 2 garlic clove, minced
- 3 limes, juiced
- 2 TBSP soy sauce
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 1 TBSP toasted sesame seeds
- ¼ cup hot chili oil
- 1 ripe avocado, sliced


1. In a mixing bowl, combine the pale ale, cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 TBSP of olive oil
2. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil
3. Season the tuna generously with salt and pepper, and coat with sesame seeds
4. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust
5. Pour ½ of the pale ale avocado-ginger relish into the pan to coat the fish
6. Serve the seared tuna with the sliced avocado and the remaining relish drizzled over the whole plate


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