Pan-Seared Tuna with Avocado, Soy, Ginger & Lime - My Lilikoi KitchenMy Lilikoi Kitchen

Name: Pan-Seared Tuna with Avocado, Soy, Ginger & Lime - My Lilikoi KitchenMy Lilikoi Kitchen
Ingredients: ¾ cup lightly packed cilantro leaves, finely chopped; 1 Fresno pepper, thinly sliced (or ½ jalapeño); 2 teaspoons grated fresh ginger; 1 teaspoon grated garlic; 2½ tablespoons freshly squeezed lime juice; 4 tablespoons soy sauce; 2 teaspoons granulated sugar; 3 tablespoons extra virgin olive oil, divided; 4 ahi (tuna) steaks, about 6 ounces each; kosher salt and freshly ground black pepper; 2 small or 1 large avocado, peeled, pitted, cut into small chunks

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Servings: 4

Author : Kiyo Miller

Pan-Seared Tuna with Avocado, Soy, Ginger & Lime - My Lilikoi KitchenMy Lilikoi Kitchen

Instructions

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Step 1

Combine the cilantro, Fresno pepper slices, ginger, garlic, lime juice, soy sauce, sugar, and 2 tablespoons of the olive oil in a small bowl. Stir ingredients until well incorporated. Set aside while you prepare the ahi.

Step 2

Place a skillet over medium-high heat and coat with remaining 1 tablespoon of olive oil. Season ahi steaks generously with kosher salt and black pepper. Sear ahi for about 1 minute on each side to form a light crust. The cooking time will depend on how thick your ahi is cut, and whether you prefer your fish to be medium-rare or more well done. Drizzle a few tablespoons of the sauce over the ahi steaks to coat the fish (once you start searing on side #2). Transfer the ahi to a platter. Top with avocado and drizzle remaining sauce over the fish.

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