With fresh ahi tuna and a hot skillet, you are just 15 minutes away from a meal bursting with flavor. A quick salsa can be made to compliment the fish. Day-old rice rounds out the meal and can be prepared in the same skillet.
Preheat a cast iron skillet over medium-heat. Pat the tuna steak dry with a paper towel. Season both sides with salt and pepper. Coat the hot skillet with olive oil and set the tuna steak in the pan. Do not move for at least 2 minutes to achieve a golden color or crust. Flip and cook 2 minutes to brown the other side. Immediately transfer to a cutting board to avoid over-cooking.
In the same skillet, add the "day-old" cooked rice. Spread it out but then do not stir at all. Allow it to cook undisturbed for at least 3 minutes. It's ready when you begin to smell a toasty, nutty aroma. Transfer the rice to a serving bowl.
On a cutting board, chop the jalapeno, avocado, and tomato to form a "cutting board salsa." Top with a spritz of lemon juice.
To serve the fish, cut it into thick slices and serve over top the crunchy rice. Top generously with salsa and season to taste with more lemon juice or salt.
Please see the post for complete notes regarding Ahi Tuna selection and step-by-step cooking process photos.