Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients

• 2 big handfuls fresh cilantro leaves, finely chopped
• 1/2 jalapeno, sliced
• 1 Tbs brown sugar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 2 limes, juiced
• 2 tablespoons soy sauce
• Pinch sugar
• 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

Directions

In a mixing bowl, combine the cilantro, jalapeno, brown sugar, 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.

Seared Tuna with Mango Salsa

Ingredients

• * 2 tablespoons good olive oil, plus extra for searing
• * 1 1/2 cups diced yellow onion (2 onions)
• * 2 teaspoons peeled, minced fresh ginger
• * 1 1/2 teaspoons minced garlic
• * 2 ripe mangos, peeled, seeded, and small diced
• * 1/3 cup freshly squeezed orange juice
• * 2 teaspoons light brown sugar
• * 1 teaspoon kosher salt
• * 1/2 teaspoon freshly ground black pepper
• * 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
• * 2 teaspoons minced fresh mint leaves
• * 2 tuna steaks

Directions

Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.

Serve the tuna on top of the mango salsa.