Step 1

Stir 1/4 cup extra-virgin olive oil, the juice of 1 medium lemon, 2 minced garlic cloves, 1 minced small jalapeño pepper, 1/2 minced medium shallot, and 1 teaspoon kosher salt together in a small bowl. (Alternatively, you can coarsely chop the garlic, jalapeño, and shallot, then use a mortar and pestle to mash them together into a fragrant paste before stirring in the olive oil, lemon juice, and kosher salt.)

Step 2

Stir in 1 diced large globe tomato and 1/3 cup coarsely chopped fresh dill.

Step 3

Pat 2 tuna steaks dry with paper towels. Drizzle with 1 tablespoon of the neutral oil and spread all over the tuna with your fingers until evenly coated. Sprinkle 2 teaspoons coarsely ground black pepper and 2 teaspoons coarsely ground coriander all over the tuna.

Step 4

Heat the remaining 2 tablespoons neutral oil in a large frying pan over medium-high heat until shimmering and very hot. Add the tuna and cook just until browned and seared on the outside, about 1 minute per side for medium-rare doneness.

Step 5

Transfer the tuna to a clean cutting board and let rest for 2 minutes. Cut across the grain into thin strips and serve topped with kosher salt or the spicy dill salsa if using.