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.