Thursday, July 11, 2013
Seared Tuna with Avocado, Soy, Ginger and Lime
Matt has been on a seared tuna kick recently and he orders it whenever we see it on a menu. I happened to see some nice tuna at the seafood counter this week so I picked some up for him. It is unbelievably expensive, but I got a small, 1/4 pound piece which made a nice appetizer for us. Matt found the recipe and cooked the dish. Great work! It was delicious!
Here's what you need:
4-6 ounces sushi-quality tuna
1/4 cup chopped cilantro
1 small jalapeño
1 teaspoon grated ginger
1 garlic clove
2 tablespoons soy sauce (we used tamari which is thicker and richer but tastes similar)
a pinch of sugar
salt and pepper
1/4 cup olive oil
1 ripe avocado, sliced
Mince the jalapeño and garlic and mix with the ginger, cilantro, juice of 2 limes, sugar, 2 tablespoons of olive oil and salt and pepper to taste.
Slice the avocado and lay it out on two salad plates.
Heat the remaining oil in a medium pan over medium-high heat. Generously coat the tuna with salt and fresh ground pepper.
When the oil is hot, sear the tuna for just 1 minute.
Flip and sear the other side. The goal is not to cook the tuna all the way through, just to sear the exterior.
Pour half the dressing into the pan to coat the fish and remove from the heat.
Slice the tuna. This is a little more cooked than is ideal. It should be red/pink all the way through.
Lay the sliced tuna over the sliced avocado on the plates.
Drizzle with the remaining dressing.
The avocado and tuna were a delicious combination and the dressing was a very nice match. There was tons of dressing left over, and this could be served over salad greens as well. It made two appetizer servings but would serve one as a main course.