Thanks to Miss H, we've started
More than ever, if we're cooking dinner during the week, it's gotta be simple. Cut to Tuesday night, when T said he was stopping by Eastern Market on the way home to take care of dinner. We hadn't made a plan together, so I figured he'd be hitting up the pasta counter (our favorite haunt) or grabbing a rotisserie chicken. Instead he walks in with some gorgeous tuna steaks and this recipe in hand. Dinner was served in thirty-five minutes, but the main course only took half of that. It was so good that yesterday after work I bought more tuna and we made the whole thing all over again.
Incredibly easy. Incredibly delicious. Tastes like the weekend but perfect for a work night. What more do you need?
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Adapted from Tyler Florence
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.