Made This Recipe? Add Your Photo
Prep 23 mins
Cook 2 mins
I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef line. Very Good and do not over cook the tuna, should be rare. I usually serve this as an appetizer but would make a great meal too!
- 1 bunch fresh cilantro, leaves chopped
- 2 sliced jalapenos
- 4 teaspoons grated fresh ginger
- 4 grated garlic cloves
- 4 limes, juice of
- 1⁄2 cup soy sauce
- 1⁄8 teaspoon sugar
- salt & freshly ground black pepper
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 4 (6 ounce) blocks sushi-quality tuna
- 2 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.
- Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
- Season the tuna pieces generously with salt and pepper.
- Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
- 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.
Hm... afraid I didn't have such a good experience as the other reviewers. I thought there was too much soy sauce, not enough lime. I will go for something simpler and lighter next time.
Yum! Loved the seasoning and very simple!
This was excellent!! I had a slight problem in that the limes I used were very sour. I didn't know that until I added it to the bowl with the garlic and ginger in it. I had to add more of the other ingredients to tone the sourness down....it wasn't not the recipes fault' I used sushi grade yellow fin tuna. The sauce tasted much better after it had cooked for a few minutes, so after the tuna was done, I put it on a plate and poured the remaining sauce into the skillet and let it cook for a few minutes and then poured some over the tuna. I will be making this again as a special treat when tuna goes on sale, buy I will use less lime juice.Thanks for the great recipe. Made for PAC Fall '07.