Made this last night for dinner, it was AMAZING! I served it with a bit of rice and a napa cabbage salad. I left out the jalapeños just in case the kids might eat any, but then we ate after they went to bed. Less flying food that way.;) Oh and I didn’t have limes, but I had meyer lemons off the neighbor’s tree, gotta love California.:D
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| 2 big handfuls fresh cilantro leaves, finely chopped 1/2 jalapeno, sliced 1 teaspoon grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 tablespoons soy sauce Pinch sugar Sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 (6-ounce) block sushi-quality tuna 1 ripe avocado, halved, peeled, pitted, and slicedIn a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. |
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The recipe is courtesy of www.foodnetwork.com, love them.
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