Pan Seared Tuna

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!

• Ready In: 25 mins
• Serves: 4-7

Ingredients

• 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.