Total Time
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!

Ingredients Nutrition


  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.


Most Helpful

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.

A Messy Cook January 17, 2011

Yum! Loved the seasoning and very simple!

Lilgal April 14, 2008

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 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.

AuntWoofieWoof October 14, 2007

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