At 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.
This fish has so many great flavors going on, that you pretty much look forward to every bite.
I didn’t stray much from the recipe either, which is rare.
Sushi grade tuna is key here.
Fast hot cooking creates a delicious exterior. It serves one, so double, triple or quadruple, if needed.
I might have cried a little when it was all gone.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
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
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.