Today, seared tuna, where the fish is only lightly cooked on the outside and still rare in the center, has become a restaurant staple. Why? Because when you start with a piece of fresh, grade-A, sashimi-quality ahi tuna, it’s as rich and clean-tasting as a prime steak. You can sear the tuna for this Hawaiian-style dish either on an outdoor or indoor grill, which you can also use first for
grilled the papaya. The vinaigrette, almost like a tropical salsa, makes the perfect complement to the fish; you’ll find the special ingredients it calls for, as well as sushi-grade ahi tuna, in Asian markets and well-stocked supermarkets.

6-8 servings

INGREDIENTS

Grilled Papaya, Cucumber, and Mint Vinaigrette:
1/2 strawberry papaya, seeded and peeled
1 teaspoon chili oil (found at Asian markets)
Salt
1/2 cup red wine vinegar
1/4 cup lime juice
2 tablespoons fish sauce (nuoc cham)
2 tablespoons soy sauce
1/3 cup peanut oil
1/4 cup sesame oil
1/4 to 1/2 cup diced Maui onion or red onion
3/4 cup peeled, seeded, and diced cucumber
3 tablespoons chopped mint
1 tablespoon chopped fresh basil
1 teaspoon sugar
1/2 teaspoon white pepper

Seared Tuna:
1 1/2 pounds sushi-grade ahi tuna
Peanut oil
Salt
Freshly ground black pepper

PREPARATION

Preheat a grill.

For the Grilled Papaya, Cucumber, and Mint Vinaigrette: Season the papaya half all over with chili oil and salt. Grill the papaya several minutes per side, just until it has grill marks and has begun to soften. Set it aside, leaving the grill hot. When the papaya is cool enough to handle, dice enough to measure 3/4 cup. In a large nonreactive bowl, whisk together the vinegar, lime juice, fish sauce, and soy sauce. Whisk in the peanut oil and sesame oil. Add the papaya and onion and stir well. Add the cucumber, mint, basil, sugar, and white pepper, stir again, cover with plastic wrap and refrigerate for 2 hours to let the flavors marry. The vinaigrette will keep for up to 24 hours in the refrigerator.

For the Seared Tuna: Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the hot grill and sear it on each side just until the outside is browned and nicely marked with grill marks, 30 seconds to 1 minute per side; the inside should remain raw. Remove the tuna from the grill. Slice the tuna crosswise into 1/4-inch thick slices.

Arrange the slices overlapping on a serving platter or individual plates. Spoon the vinaigrette over and around the slices and serve immediately.

(reprint with permission by Wolfgang Puck – www.wolfgangpuck.com)