July 14, 2011

Seared Tuna with Avocado

Coming off vacation is hard, that is all there is to it.  Getting back to all of the responsibilities, schedules and trying to establish a routine sometimes makes me want to turn the car around and go back!  Our transition this week was made a little easier when a friend surprised us with fresh caught tuna on his way back from the beach.  This would be a luxury on any given day, but especially on a day when we had nothing, literally nothing, to eat in the house.  My husband and I both love tuna, so we decided to prepare it two ways, as sashimi and then seared with fresh sliced avocado.  Not only was this delicious, but really light and satisfying after over a week of vacation indulgence! 

Seared Tuna with Avocado
Serves 2-3
Adapted from SimplyRecipes.com

1/2 cup chopped fresh cilantro leaves
1 jalapeño chiles, seeded, de-ribbed, minced 
2 teaspoons grated fresh ginger
3 garlic cloves, minced
Juice from 3 limes
1/3 cup soy sauce 
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 (6 ounce) blocks sashimi-quality tuna
Salt and pepper
1 ripe avocados, halved, pitted, peeled and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.

Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.

Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

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