Seared Tuna with Avocado

One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. The basis for this recipe comes by way of my cousin Laurie in Maryland (thanks Laurie!) and we’ve played with it a little.

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.

Seared Tuna with Avocado Recipe

Ingredients

• 1/2 cup chopped fresh cilantro leaves
• 2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
• 2 tablespoons of peeled and minced fresh ginger
• 4 garlic cloves, minced
• 4 Tbsp freshly squeezed lime juice (from 2 to 4 limes, depending on how juicy your limes are)
• 1/3 cup soy sauce (use gluten-free soy sauce if you need to avoid gluten)
• 1-2 tablespoons sugar
• Salt and freshly ground black pepper
• 1 teaspoon dark sesame oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons canola oil or other high smoke-point oil
• 4 (6 ounce) blocks sashimi-quality tuna
• 2 ripe avocados, halved, pitted, peeled and sliced

Read More: Seared Tuna with Avocado