Sushi-quality tuna steaks, pan seared, served with sliced avocado and a ginger, soy, cilantro, lime and garlic sauce.
One of the perks of having your own cooking website is that your friends and family will start sending you recipes to try. My cousin Laurie from Maryland provided the basis for this recipe (thanks Laurie!) and we played around with it a bit.
It’s hard to go wrong when the ingredients include cilantro, avocado, jalapeños, lime, garlic, and sushi-grade tuna. The recipe calls for searing raw tuna lightly on each side, then serving. I love tuna this way, but the tuna has to be of very high quality.
Seared tuna with avocado
ingredients
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1/2 Cup freshly chopped coriander leaves
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2 Jalapeño Chiliseeded, drained, chopped (if very hot, use only 1 chili)
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2 tablespoon peeled and chopped fresh ginger
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4 garlic cloveschopped
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4 tablespoon Freshly squeezed lime juice (2 to 4 limes depending on how juicy your limes are)
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1/3 Cup soy sauce (use gluten-free soy sauce if you must avoid gluten)
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1 to 2 tablespoon sugar
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KOsher salt and freshly ground black pepper
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1 teaspoon dark sesame oil
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1/4 Cup Extra virgin olive oil
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2 tablespoon rapeseed oil or extra virgin olive oil
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4 (6 ounces) Blocks Sashimi grade tuna
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2 ripe avocadoshalved, pitted, peeled and sliced
method
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Make the sauce:
In a bowl, mix together the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil, and olive oil. If you want, you can puree the sauce in a blender or food processor.
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Sear tuna steaks:
Heat a large skillet over high heat for one minute. Brush the pan with canola oil or EVOO and heat for 30 to 45 seconds. Sprinkle the tuna pieces with salt. Sear the tuna for a minute on each side.
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Serve the tuna with sauce and avocado:
Place the seared tuna in a bowl and brush with some of the sauce. Pour some of the sauce onto the plates, top with the tuna and serve with the sliced avocado and a lime wedge.
| nutritional information (per serving) | |
|---|---|
| 517 | calories |
| 45g | Fat |
| 24g | carbohydrates |
| 11g | protein |
