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I pass the Maine Avenue Fish Market in D.C. (http://video.tinypic.com/player.php?v=6f5v7o9) on my way home when I drive, and recently I stopped by and picked up fresh, sushi-grade tuna steaks. What attracted me was the beautiful red color. I never prepared them before, and I was risking ruining a gorgeous pair of tuna steaks, since tuna is very easy to overcook. I took a risk, consulted Porthos, and came up with a fantastic - and healthy - dinner. Follow these steps for a wonderful meal. Enjoy!

Tuna Tartare
3 ¾ pounds very fresh tuna steak (diced)
5 ripe Hass avocados (diced)
2 mangoes (diced – as best you can)
3 Asian pears (diced)1 ¼ cups olive oil 5 limes, zest grated 1 cup freshly squeezed lime juice 2 ½ teaspoons wasabi powder 2 ½ tablespoons low-sodium soy sauce 2 tablespoons hot red pepper sauce 2 ½ tablespoons kosher salt 1 ½ tablespoons freshly ground black pepper 1 ¼ cups minced scallions, white and green parts (12 scallions) 3 ¼ tablespoons minced fresh jalapeno pepper, seeds removed 1 ½ tablespoons toasted sesame seeds, optional

Mix in a bowl and chill.

Tuna Steaks
2 – ½ pound very fresh tuna steaks
Extra virgin olive oil
Kosher salt
Fresh ground pepper
Sauce
3 tbsp. low-sodium soy sauce
Juice of ½ lime
1 tbsp. rice vinegar
1 tbsp. sesame oil
Pinch dried red pepper flakes
6 thin slices peeled fresh ginger
2 garlic cloves, crushed

Dust the tuna steaks on each side with kosher salt and fresh ground pepper. Put aside. Mix sauce ingredients in a bowl. Put aside. Heat pan to hot. Add olive oil, and let it heat for 20 seconds. Add tuna steaks, and sear for 1 ½ - 2 minutes on each side. Once both sides are cooked, remove them from the pan, add the sauce to the pan, and turn the heat down to 1/3 the heat. Slice the tuna steaks, plate the fish, turn off heat on the pan, and spoon sauce over the fish. Add tartare to martini glass, and accompany to tuna steaks.