Pan Seared Tuna

CelestialShannon's Note:

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!

• Total Time: 25 mins
• Prep Time: 23 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
2. Stir the ingredients together until well incorporated.
3. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
4. Season the tuna pieces generously with salt and pepper.
5. 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.
6. Pour half of the cilantro mixture into the pan to coat the fish.
7. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Reviews

[A Messy Cook]

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.

[Lilgal]

Yum! Loved the seasoning and very simple!

[AuntWoofieWoof]

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.