There's not much to say about this one. If you like good, fresh food, and clean, summery flavors, I imagine you'll enjoy it.

The only thing I've left up in the air is whether to grill the pineapple or not. You'll be grilling the corn to add a charred flavor, and the pineapple is up to you. When the pineapple is sweet and ripe, I prefer to leave it raw, but if it's not a good one, I like to grill it. You can also do half and half, which is what I've done here.

For the Tuna:
- 1 lb. (500 grams) raw sushi-grade tuna
- salt
- pepper
- 1-2 tbsp. oil
Cut tuna into rectangular blocks. Sprinkle salt and pepper on all sides. Heat oil in a pan and sear tuna for 30-60 seconds on each side. Remove and allow to rest several minutes before slicing.
For the Salsa:
- 3 corn cobs
- 2 jalapenos, seeds removed, diced
- ½ large purple onion, diced
- 1 cup diced pineapple
- handful of cilantro, leaves picked
- juice of ½ lime
- salt to taste
Grill the corn on an outdoor grill or a stove-top grill pan. Cut the kernels off and set aside to cool. You may wish to grill some or all of the pineapple, too. If it's sweet, I prefer it raw. If it's not the sweetest, I like to grill it. Toss all ingredients together and serve.
For the Avocado Puree:
- 2 avocadoes
- juice of ½ lime
- 5-6 stalks of cilantro, leaves picked
- 1 tsp. kosher salt
- 2-3 tablespoons cold water
Blend all ingredients until smooth. Pass through a fine-mesh strainer. Serve with the fish.

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