Recipe by Vicki in CT
Great combination of flavors and super easy from Rachel Ray. The recipe posted is her recipe, however, I use half the soy sauce and half the vinegar and half the sugar.
Top Review by Nado2003
This is very good and easy to prepare. I half the soy and vinegar because that's a lot of liquid. I up the amount of tomatoes to three and reduced the red onion to half. Since I'm allergic to sesame I had to use olive oil instead. Served with steamed broccoli, there was plenty of sauce to go over the broccoli as well. I cooked the fish a little longer than indicated, maybe 2-3 minutes per side? Still the inside was rare. Very tasty and fast. I will definitely make this again. Thank you.
- 1 cup soy sauce
- 1 cup rice vinegar
- 2 tablespoons sesame oil
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 tomatoes, finely chopped
- 8 fresh cilantro stems (leaves only finely chopped)
- 1 red onion, finely chopped
- 4 (6 ounce) fresh tuna fillets
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 4 teaspoons vegetable oil
- 2 avocados, sliced 1/4-inch thick
- Mix all the ingredients for the sauce.
- Add the chopped tomato, cilantro and onion.
- Season the tuna very well with salt and pepper.
- Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
- To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.