Sake Seared Tuna with Strawberry Salsa

Yield: 2 servings.

1 tsp. minced garlic
2 5-to 6-ounce tuna steaks (yellow fin, albacore)
to taste, salt and ground black pepper
2 tsp. canola oil
¼ cup sake
2 Tbsp. reduced-sodium soy sauce, divided
1 cup Dole® Chef-Ready Cuts Diced Strawberries, partially thawed
2 Tbsp. finely chopped green onion
1 Tbsp. chopped fresh cilantro
1 Tbsp. lemon uice
½ tsp. sugar
½  avocado, peeled, pitted and sliced

Press garlic on both sides of tuna steaks and season with salt and pepper to taste. Heat oil in medium nonstick skillet over medium-high heat. Cook tuna steaks 3 to 4 minutes, turning once, until lightly browned and to desired doneness. Pour sake and 1 Tbsp. soy sauce into skillet around tuna steaks; remove from heat. Let tuna cool, turning often in sake mixture.

Combine diced strawberries, green onion, cilantro, lemon juice, sugar and remaining soy sauce in small bowl.

Remove tuna steaks from skillet, reserving pan juices. Cut tuna into thin slices and arrange on 2 large plates. Spoon strawberry mixture over tuna. Arrange avocado slices around sliced tuna. Spoon pan juices over tuna, if desired.

PHOTO: Dole Food Company