Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho. Both the tuna and Deacon Pale Ale are available to Missoula Fresh Market.

Pan-Seared Tuna with Pale Ale Avocado-Ginger Relish Appetizers, Fish/Seafood Ingredients 12 oz. yellow fin tuna

2 TBSP Deacon Belgian Pale Ale

2 big handfuls fresh cilantro leaves, finely chopped

½ jalapeño, sliced

1 tsp fresh ginger, grated

2 garlic clove, minced

3 limes, juiced

2 TBSP soy sauce

Pinch sugar

Kosher salt and freshly ground black pepper

1 TBSP toasted sesame seeds

¼ cup hot chili oil

1 ripe avocado, sliced Instructions In a mixing bowl, combine the pale ale, cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 TBSP of olive oil Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil Season the tuna generously with salt and pepper, and coat with sesame seeds Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust Pour ½ of the pale ale avocado-ginger relish into the pan to coat the fish Serve the seared tuna with the sliced avocado and the remaining relish drizzled over the whole plate 6.1.5 RaddCooking.com