Pan-Grilled Tuna with Ceviche Dressing

It’s fall in my mind. Just not outside.

I’m mentally ready for sweaters, soup and something bubbling away in the oven. Unfortunately, LA has other plans.

So dinner is meeting the moment.

This Pan-Grilled Tuna with Ceviche Dressing is exactly what I want when it’s technically fall but still very much summer outside. The tuna gets a quick sear in a screaming-hot pan so it stays beautifully rare in the center, then gets topped with cherry and Sungold tomatoes, red pepper, avocado and a bright, punchy lime dressing.

The trick is to spoon some of the dressing over the tomato mixture before you start cooking the tuna. Let it sit and marinate while you get everything else ready. The tomatoes release some of their juices and soak up all that lime, chile and olive oil, making the whole thing even better.

It’s colorful, fresh and impressive enough for company, but the actual cooking takes minutes.

Pan-Grilled Tuna with Ceviche Dressing

Ingredients

For the tuna

1 lb / 500g good-quality tuna fillet

Sea salt

Olive oil

1 large ripe avocado, thinly sliced

For the ceviche dressing

2 cups cherry and Sungold tomatoes, quartered

½ red bell pepper, finely chopped

1 small red onion, finely chopped

1–2 fresh chiles, finely chopped

¼ cup good-quality olive oil

2 tablespoons white wine vinegar

½ teaspoon dried oregano

2 tablespoons chopped fresh cilantro

½ cup freshly squeezed lime juice

Sea salt and freshly ground black pepper

Method

In a small bowl or measuring cup, whisk together the olive oil, white wine vinegar, lime juice and oregano. Season with sea salt and freshly ground black pepper.

Add the cherry and Sungold tomatoes, red pepper, red onion, chile and cilantro to a bowl. Pour over enough of the dressing to generously coat everything and toss gently. Let the tomatoes marinate while you cook the tuna, reserving the remaining dressing for serving.

Cut the tuna into large cubes. Season with sea salt and drizzle lightly with olive oil.

Heat a grill pan or heavy skillet over high heat until very hot. Add the tuna and sear quickly on all sides. You want a good sear on the outside while keeping the center rare, so don’t walk away — it happens quickly.

Arrange the sliced avocado on a serving platter. Add the warm tuna and spoon the marinated tomato mixture generously over the top, including all those lovely juices that have collected at the bottom of the bowl.

Finish with a little of the reserved ceviche dressing and serve immediately.

Shani’s Shortcut

Use a grapefruit spoon to scoop out the avocado. The serrated edge gets right between the flesh and the skin, so you can lift it out neatly and easily without mangling it. Then slice and add it straight to the platter.

And one more thing: don’t overcook the tuna. Get your pan very hot and give it a quick sear on all sides — you want that beautiful rare center.

Fresh, sharp, a little spicy and exactly right for when the calendar says fall but the weather says otherwise.