Seared Tuna with Avocado Recipe
Filed under Low Carb, Main Course, Quick, Seafood, Wheat-free
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One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. This recipe comes by way of my cousin Laurie in Maryland (thanks Laurie!) and is adapted from one by Tyler Florence of The Food Network. It's hard to go wrong when the ingredients include cilantro, avocado, jalapeños, lime, garlic, and sushi-grade tuna. The recipe calls for lightly searing raw tuna on each side and then serving. I love tuna done this way, but the tuna has to be very high quality. My parents, on the other hand, have no intention of ever eating raw fish, sushi-grade or not. They cook their fish all the way through, so it is a little translucent in the middle, but definitely cooked. They loved it. I thought it was a little strong on the soy sauce, so I reduced the amount by a tad for this recipe.
Seared Tuna with Avocado Recipe
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Ingredients
- 1/2 cup chopped fresh cilantro leaves
- 2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
- 4 teaspoons grated fresh ginger
- 4 garlic cloves, minced
- Juice from 4 limes
- 1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
- 1/4 teaspoon sugar
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 (6 ounce) blocks sashimi-quality tuna
- Salt and pepper
- 2 ripe avocados, halved, pitted, peeled and sliced
Method
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 Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.
3 Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Serves 4.
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Posted by Elise on Mar 23, 2006 and indexed Ahi Tuna, Avocado, Seared Tuna
I've always used high heat for searing tuna and I'm intrigued by your direction to use medium high heat. My seared tuna comes out tasty, but ends up having charred bits on the outside. I'm going to try your recipe with the direction of medium high heat and see how that goes. probably having this tonight!