For most of us the thought of tuna comes with mayonnaise and bread. But you know there is more than one way to tuna, it doesn’t always come in a can. This week we are cooking, “Ahi Tuna Steaks”.
The first time I tried this was on the island of Maui. Sitting by the ocean, a lovely white wine, amazing company, and this wonderfully delicious fish. Try this recipe at home for a wonderful treat that serves four.
Ingredients
- 1 bunch fresh cilantro leaves, chopped
- 2 jalapeno pepper, sliced
- 4 tsp fresh ginger, grated
- 4 garlic cloves, grated
- 4 lime, juiced
- 1⁄2 cup soy sauce
- 1⁄8 tsp sugar
- Salt to taste
- 1⁄4 cup plus 2 tablespoons extra-virgin olive oil
- 6 oz blocks sushi-quality tuna steak
- 2 ripe avocado, halved, pitted, peeled and sliced
- 1 teaspoon black pepper, freshly ground
Instructions
1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
2. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
3. Season the tuna pieces generously with salt and pepper.
4. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.
5. Pour half of the cilantro mixture into the pan to coat the fish.
6. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
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Just a quick note to let you know there’s no measurement for the salt—it just says 1 salt. I’m guessing it should be 1 teaspoon salt (although that sounds awfully salty, especially given the soy sauce)—anyway, you’ll want to clarify the amount.
Hi Kristen, all taken care of. Kindest Regards, Eli, Content Manager.