restaurant worthy asian seared tuna

photo 1At our house, the highest honor that my expert taster can bestow on a meal, is the phrase “you could serve that at a restaurant”. I’m not sure when we started that, but if those words cross his lips, it’s pretty damn good.

And today i definitely agree.

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This fish has so many great flavors going on, that you pretty much look forward to every bite.

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I didn’t stray much from the recipe either, which is rare.

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Sushi grade tuna is key here.

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Fast hot cooking creates a delicious exterior. It serves one, so double, triple or quadruple, if needed.

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I might have cried a little when it was all gone.

 Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

ingredients:

1 big handfuls fresh cilantro leaves, finely chopped

1/2 jalapeno, sliced

1 teaspoon grated fresh ginger

1 small garlic clove, minced

2 limes, juiced

2 tablespoons soy sauce

Pinch sugar

Sea salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 (6-ounce) block sushi-quality tuna

1 ripe avocado, halved, peeled, pitted, and sliced

instructions and directions:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.



recipe by tyler florence 

5 thoughts on “restaurant worthy asian seared tuna

  1. Leslie says:

    YUM!!! I have sent this recipe to my boyfriend; he loves tuna. Looks amazing!

  2. Karen says:

    I don’t see sushi grade tuna very often in our markets but your tuna dish does sound like something you would want to order off a restaurant menu…nice.

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