Place balsamic vinegar and sugar in small saucepan. Bring to a boil and then simmer until liquid reduces to about 1/3-1/2 cup and is syrupy.

Place skillet over medium heat.  Salt and pepper the tuna. Pour 2 tablespoons of oil in skillet and place tuna in the hot pan.

You will hear a sizzling sound which will let you know that the pan is hot enough.  Sear tuna for 3-4 minutes per side. Set aside to rest.

Combine finely diced pineapple, red pepper, red onion and jalapeno. Squeeze lemon on top and salt and pepper to taste. Mix.

Slice tuna against the grain and plate on top of drizzled balsamic reduction and pineapple salsa.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now