I was super lucky to be given a bunch of fresh tuna - thanks Bucky! I typically like to eat tuna in poke so I did some of the same flavors with a pan seared tuna and rice. When searing the tuna, make sure to count in your head how long you cook each side to make the sear as even as possible on both sides.
2 tbsp fresh cilantro leaves,
finely chopped
1/2 jalapeno, sliced (keep seeds and ribs if you want more spice)
1 tsp grated fresh ginger
1 garlic clove, grated
1 limes, juiced
1/2 tsp 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 sliced
1 cup white rice, cooked according to package directions
Directions:
1. In 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.
2. 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.
