Seared Yellowfin Tuna with Louisiana Fruit Salsa

Prep Time: 20 Minutes
Yields: 6 Servings

Todd Graves, owner of Raising Cane's Restaurant, developed this recipe after catching yellow fin tuna on the Brutus GC 158 in the Green Canyon area.

6 (8-ounce) tuna steaks
1 cup sliced strawberries
1 cup diced peaches
1 cup chopped Satsuma or orange segments, seedless
1/2 cup seeded muscadines or grapes, quartered
1/2 cup blueberries
1 cup diced red onions
2 tbsps diced jalapeño pepper
2 tbsps chopped cilantro
1 tsp Louisiana cane sugar
2 tbsps cane syrup
1/4 cup olive oil
salt and black pepper to taste
granulated garlic to taste


In a large bowl, combine fruits, onions, jalapeno pepper, cilantro, sugar and cane syrup and mix well. In a blender, purée 1 cup of the fruit salsa and any excess juices from salsa. Set fruit salsa and pureed sauce aside. Grease a grill or skillet and place over high heat. Coat tuna with olive oil and season with salt, pepper and granulated garlic. Sear tuna for 1 minute on each side then remove from skillet and transfer to serving plates. Drizzle puréed sauce over tuna and serve salsa on the side.