Recipe by CelestialShannon
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!
Top Review by 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.
- 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 See How It's Made
- 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.