Pan Seared Tuna
"I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef line. Very Good and do not over cook the tuna, should be rare. I usually serve this as an appetizer but would make a great meal too!"
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4-7
ingredients
- 1 bunch fresh cilantro, leaves chopped
- 2 sliced jalapenos
- 4 teaspoons grated fresh ginger
- 4 grated garlic cloves
- 4 limes, juice of
- 1⁄2 cup soy sauce
- 1⁄8 teaspoon sugar
- salt & freshly ground black pepper
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 4 (6 ounce) blocks sushi-quality tuna
- 2 ripe avocados, halved, pitted, peeled and sliced
directions
- 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.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
- Season the tuna pieces generously with salt and pepper.
- 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. I use a timer.
- Pour half of the cilantro mixture into the pan to coat the fish.
- 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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Reviews
-
Hm... afraid I didn't have such a good experience as the other reviewers. I thought there was too much soy sauce, not enough lime. I will go for something simpler and lighter next time. -
Yum! Loved the seasoning and very simple! -
This was excellent!! I had a slight problem in that the limes I used were very sour. I didn't know that until I added it to the bowl with the garlic and ginger in it. I had to add more of the other ingredients to tone the sourness down....it wasn't not the recipes fault' I used sushi grade yellow fin tuna. The sauce tasted much better after it had cooked for a few minutes, so after the tuna was done, I put it on a plate and poured the remaining sauce into the skillet and let it cook for a few minutes and then poured some over the tuna. I will be making this again as a special treat when tuna goes on sale, buy I will use less lime juice.Thanks for the great recipe. Made for PAC Fall '07. -
I LOVE seared tuna served rare. I made this exactly as written, though halved it as it was just my husband and myself. I served this on top of BirdyBaker's Sushi rice (recipe #119373) along with grilled eggplant. This was a memorable meal! It was kind of like mixed up sushi on a plate! The only thing I'll change next time is to leave out the jalapeno peppers....my Japanese husband thought they didn't belong (though I loved them!) and I'll cut down the searing time to 45 seconds on each said because, as I said, I love rare tuna! Oh, and we did have wasabi on the side so that made the jalapenos sort of superfluous. Very good recipe CShannon, thanks for posting it and we'll be making this many times in our future!
RECIPE SUBMITTED BY
I just bought my first house. So much to do!! I live with my BF, Mark. I enjoy going to garage sales, painting and crafty (but I never have time), going out to eat and chilling at home in front of the TV. I love cooking and I love GARLIC!! I bought and tried a smoker this year, I made ribs and everyone raved about them.
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Swaps I have participated in.. MUCH FUN!!
2007
Pink Swap - mydesigirl
Pamper You, Pamper Me - Blue Rose
Regional Swap - FrannieJ
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2008
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2009
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