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Seared Tuna Steak With Avocado Salsa

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“This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!”
READY IN:
28mins
SERVES:
2
YIELD:
2 steaks
UNITS:
US

Ingredients Nutrition

Directions

  1. Vinaigrette:
  2. Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
  3. Mix well and set aside.
  4. Fish:
  5. Season tuna with salt and pepper.
  6. Sear tuna on a very hot skillet with olive oil.
  7. Cook to desired doneness (rare if preferable).
  8. Prepare the salsa while the fish is cooking.
  9. Salsa:
  10. Dice the avocado into 1" cubes.
  11. Dice the tomatoes.
  12. Mix the tomato and avocado together.
  13. Serving Recommendation.
  14. Place fish on serving dish.
  15. Top with diced avocado and tomato.
  16. Splash liberally with vinaigrette.
  17. Garnish with cilantro.
  18. Serve immediately.
  19. Changes:
  20. Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.

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