Pan-Seared Tuna with Pineapple Sambal

Sambal, a popular all-purpose condiment in Indonesia, Malaysia and India is, at its most basic, a mixture of brown sugar, chiles and salt. Here it's made with pineapple, vinegar and garlic for a heady accompaniment to pan-seared tuna with a peppercorn crust.

Recipe Ingredients:

2 cups finely diced pineapple
1 cup rice vinegar
2 red jalapeño chiles, seeded and minced
2 tablespoons firmly packed brown sugar
1 tablespoon soy sauce
2 cloves garlic, crushed
4 (6-ounce) ahi tuna steaks
1/2 teaspoon salt
1/4 cup crushed black peppercorns
1 lemon, halved
2 tablespoons peanut oil

Cooking Directions:

1. To prepare the sambal: Combine pineapple, rice vinegar, jalapeños, brown sugar, soy sauce and garlic in a small saucepan. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Drain mixture, discarding liquid. Transfer sambal to a serving bowl. Refrigerate until ready to use.
2. To cook the fish: Season tuna with salt. Press peppercorns evenly into steaks. Squeeze lemon juice over fish and set aside while large skillet is heated over high heat. Add oil, and when very hot, but not smoking, carefully place tuna in skillet. Sear one side for about 4 minutes, turn and finish cooking on other side (about 4 more minutes for medium-rare, depending on thickness of fish). Transfer fish to plates with sambal served on top or on the side.

Makes 4 servings.