Ingredients:
24 ounces sushi-quality tuna
2 ripe avocados
kosher salt
ground black pepper
2 cups chopped cilantro
1 jalapenos
1 teaspoon minced ginger
1 teaspoon minced garlic cloves
1/4 cup fresh lime juice
1/4 cup low sodium soy sauce
1/4 teaspoon sugar
1/4 cup olive oil
kosher salt
ground black pepper
Directions:
Combine all the ingredients except the tuna and avocados in a bowl, and stir. This is your vinaigrette.
Divide the tuna into four six ounce blocks, and season with salt and pepper.
Coat a skillet with olive oil on medium-high heat, and heat.
Put the tuna steaks in the hot oil, and sear on each side for 1 minute to form a crust with the salt and pepper.
Pour half the vinaigrette into the pan, and coat the fish.
Remove the fish from the pan. Top the fish with sliced avocado, and drizzle the rest of the vinaigrette over it all.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.