“A definite winner for feeling satisfied and still feeling light on your feet. This dish is great for outdoor summer grilling.” 

Recipe by Roger Mooking // Courtesy of SUNSET®


Seared Tuna and Kumato® Salad

Seared Tuna and Kumato® Salad Serves: 4


  • 1 lb Kumato® tomatoes
  • 1/4 tsp kosher salt
  • 1/2 C red onion, thinly sliced
  • 1 9 oz piece sushi grade Ahi tuna
  • 1 Tbsp olive oil
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp flat lead parsley, finely chopped
  • 1/2 Tbsp fresh chives, finely sliced
  • Pinch of red thai chill, finely chopped
  • 1/8 tsp fresh garlic, puréed
  • Kosher salt
  • Freshly ground black peppercorns


  1. 1 Cut each tomato into quarters and place on a platter with cut sides up. Sprinkle evenly with salt and set aside.
  2. 2 Preheat a large pan to medium heat.
  3. 3 Pat tuna steak dry with a paper towel then season with salt and pepper. Add oil to pan and add tuna, gently pressing so the entire surface touches. Sear for 2 minutes. Using a thin offset spatula, very gently flip the tuna, pressing down gently and searing for another 2 minutes.
  4. 4 When done, transfer tuna to a lipped plate. Pour orange juice and 1 tablespoon of extra virgin olive oil over the entire steak. Flip occasionally and allow to cool to room temperature, about 8 minutes. Reserve juices.
  5. 5 In a small bowl combine parsley, chives, thai child, garlic, and remaining extra virgin olive oil. Pour reserved juices into the bowl and mix.
  6. 6 Using a sharp knife, cut steak against the grain into long strips about 1″ wide. Using your hands, gently pull apart at its natural grain lines into chunks the size of a strawberry.
  7. 7 Arrange tomatoes on a platter and garnish with red onion. Place the steak pieces around the tomatoes and spoon dressing over top.


Kumato® is a registered trademark of a Syngenta Group Company.
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