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13 mins

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Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Recipe

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Slimmers
Graham

Recipe by  

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime is truly a stroke of genius with the gentle flavours of the fish preserved, despite the stronger tastes of garlic, ginger and lime. Since the tuna is, effectively, raw, be sure to buy sushi quality fish. Anyway, it tastes better!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 3 Minutes

Ingredients for Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
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

 

How to Cook Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

  1. 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.
  2. 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.
  3. 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.

 
Graham GRAHAM'S HOT TIP:
To prepare your avocado in advance but stop it from turning brown, carefully remove the flesh from the skin, cut in slices then replace inside the skin. It will keep like this long enough for you to cook the tuna.
 
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Reviews of Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Rating 4 out of 5 - Many cooks will make this recipe again March 29 2015
It was OK but that's the best I can say about it. There was plenty of flavour going on, but somehow they didn't seem to wrk well together. Tuna is a delicate meat and doesn't need strong tastes like ginger. That's just my opinion, I guess!
(4 reviews)
 

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