Tuna v.2: Pan Seared Tuna with Avocado

Tonight while in a store picking up a few last minute items needed to make tonight’s dinner I ran into a friend. She asked what I was making for dinner and I told her seared tuna steaks with avocado. Her response was, “You must have a lot more time than I do!” Here’s the funny thing: I returned home a little after six, changed clothes, checked on the batch of Sauvignon blanc wine I have fermenting and then started cooking. Susan and I were finished eating and cleaning up before seven.

Cooking tuna steaks are so quick; two minutes per side and they’re done. These were absolutely delicious.

Here’s what I did:


¼ cup chopped cilantro
2 teaspoons grated ginger
3 garlic cloves, minced
juice from 2 limes
¼ cup soy sauce
Several grinds of freshly ground black pepper
½ teaspoon sea salt
¼ cup walnut oil
2 tablespoons Canola or similar high temperature oil
2 Ahi Tuna steaks
1 ripe avocado
In a bowl, whisk together the cilantro, ginger, garlic, lime juice, soy sauce, salt, pepper, and walnut oil. Set aside.
Place a large cast iron skillet over medium-high heat and coat with two tablespoons of Canola oil. Sear the tuna for two minutes on each side.
Transfer the seared tuna to plates and serve with the sliced avocado. Drizzle the sauce over the fish and avocado.

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