GIVE ME ALL THE SEAFOOD. I would eat fish every night if I could. I'm obsesed with sushi and I fell into a deep deep love with ceviche while we were on our honeymoon in Turks and Caicos in 2010. When I crave fish, I almost always want that sushi-soy flavor to go with it.
If you like fish and fresh Summer flavors, there is nothing not to love about this recipe. I made it on Monday night and cannot wait to make it again. Fresh wild caught tuna was on mega sale at my Harris Teeter this week so I pounced. My sister's fiance made it over the weekend and when they sent me a picture, I immediately started drooling and saved the recipe.
This meal is restaurant quality and SO SIMPLE. Perfect meal to treat yourself with during the week or enjoy on the weekend while entertaining friends. It's that good. I like my tuna on the rare side, but you can sear it longer on both sides to cook it through. Either way, the flavors are bright and intense. I just can't stop thinking about the tuna!
Obsessed with this dinner is an understatement.
Pan Seared Tuna with Coconut Aminos, Ginger, Jalapeno + Lime
recipe adapted from Tyler Florence
2 handfuls cilantro leaves, chopped
1 jalapeno, sliced
1 clove garlic, minced
2 limes, juiced (about 4 Tbsp. lime juice)
2 Tbsp. coconut aminos
kosher salt + freshly ground pepper
1/4 cup extra virgin olive oil
2 tuna steaks or medallions (sushi quality)
1 ripe avocado, sliced
In a mixing bowl, combine cilantro, jalapeno slices, garlic, lime juice, coconut aminos and 2 Tablespoons of the olive oil. Stir to combine.
Place a cast iron skillet on medium-high heat and add the remaining 2 Tablespoons of olive oil. Season the tuna generously on both sides with salt and pepper. Transfer tuna steaks to the pan of hot oil and sear for 1 minute on each side (longer to cook the tuna through). This will form a light crust. Pour half of the cilantro mixture over the tuna in the pan to coat the fish. Serve with the remaining cilantro sauce and fresh sliced avocado.