Seared Ahi Tuna Tartare With Avocado
From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!
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READY IN: 25mins
YIELD: 2 1/3 cups
UNITS: US
INGREDIENTS
Nutrition- 6ounces ahi tuna steaks
- 3 1⁄2tablespoons extra virgin olive oil
- 1
- 1
- 1⁄3
- 1⁄3
- 1⁄4cup fresh lime juice
- 2
DIRECTIONS
- Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
- Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
- Let the tuna cool, then chop it into small pieces.
- Combine all the ingredients, stirring just to blend.
- Salt and pepper to taste, and chill.
- Serve with tortilla chips or baguette slices.