Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Serves: to serve 2
Prep Time: 10 Minutes + waiting
Cook Time: 3 Minutes
Ready In:
13 mins
+ waiting
ingredients
2 handfuls -
fresh coriander (cilantro) leaves
1 tablespoon - fresh ginger
2 - garlic cloves
2 - limes
4 tablespoons - light soy sauce
pinch - sugar
- sea salt and freshly ground black pepper
6 tablespoons - extra-virgin olive oil
2 x 6 oz - sushi-quality tuna steaks
1 - ripe avocado
1 tablespoon - fresh ginger
2 - garlic cloves
2 - limes
4 tablespoons - light soy sauce
pinch - sugar
- sea salt and freshly ground black pepper
6 tablespoons - extra-virgin olive oil
2 x 6 oz - sushi-quality tuna steaks
1 - ripe avocado
directions
- In preparation, finely chop the coriander leaves, grate the ginger, crush (grate) the garlic and juice the limes. In a mixing bowl, combine the ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 4 tablespoons of olive oil. Stir the ingredients together until well incorporated then leave to stand for an hour or more to give the mixture time to infuse.
- After standing, strain the mixture through a fine sieve, discard the solids and add in the chopped coriander leaves. Halve, peel, pit, and slice the avocado just before cooking the tuna.
- Place a skillet over a medium-high heat and add the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper then lay in the hot pan and sear for 1 minute on each side to form a slight crust. Pour ½ of the coriander mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining sauce drizzled over the whole plate. A nice mixed side salad goes well with this.