6/3/13

Pan Seared Tuna with Avocado, Soy, Ginger and Lime

Y'all.  I seared tuna.  In the kitchen.  At my house.  

This may not seem like a huge deal to you city folk but small town folks out there....you get it.  You get that we have to pack a cooler and drive if we want to make something like this.  You get that most any trip (at least for people who love food) to the city is accompanied by "Anybody need anything from Whole Foods/Fresh Market? Anybody??!!"

On a recent trip to Memphis, B and I swung on by the Whole Foods and picked up this lovely tuna steak.  We had the old girl wrapped up and packed down and placed on ice for the remainder of the journey.  It turned out to be the perfect Memorial Day dinner for us.  And for of course, the Big Browne Hound.  He obviously had some bites because in his book, tuna is the ultimate. 

Here's how it went down.  We start things off, of course, with a little salt and peppa...watta man watta man watta man wat a mighty mighty good man!  OK not that salt and peppa, the other salt and peppa.  
Blurry tuna because, well, it's got the kind of beauty that moves.  Anyone get that Ani reference?  Anyone? 

Cooking on up in some olive oil.  Don't play.   
Topping it off with cilantro and spices and olive oil and lime juice and soy sauce...oh my!
Serving it up with avocado and jasmine rice (With goat cheese and craisins!  So good!  I made it up! Score!)
What about those fanned out avocados?  You like that, don't you. 

All of these flavors came together flawlessly.  However, I didn't finish mine because after Brandon said "You know, next time you could probably cook this for a minute on a half on each side" bad mind took over. I immediately saw myself hooked up to all kinds of machines, giving my last will and testament while fighting a loosing battle to trichinosis.  Or salmonella.  Or whatever the hell you get from eating undercooked fish. And I wonder why I made the D in microbiology. 

All's well that ends well, though, and unless it's lying dormant somewhere in my bod I'm good.  

So grab yourself a tuna steak and make this one for yourself!!  A word on the points for those of you that are interested.  It totals out at 17 points per serving mainly because of the amount of olive oil that you cook the tuna in.  I didn't make any adjustments since I was searing shiz for the first time; I would imagine that things would be just fine if you eased up on the olive oil a bit.  

Sally forth.  

Pan Seared Tuna with Avocado, Soy, Ginger and Lime
adapted from Food Network

2 handfuls of fresh cilantro, chopped
1/2 jalapeno, chopped
1 tsp grated fresh ginger
1 garlic cloves, chopped
2 limes, juiced
2 tbl soy sauce
1 pinch of sugar
salt and pepper
1/4 cup extra virgin olive oil
1 block sushi quality tuna (about 12 oz)
1/2 ripe avocado, peeled and sliced

In a small bowl combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, 2 tbl olive oil, salt and pepper.  Set aside. 

Heat a skillet over medium high heat, add the remaining two tbl of olive oil.  Season the tuna generously with salt and pepper.  Sear on each side (I did a minute but will do longer next time) until the steak reaches your desired level of done-ness.

Transfer to a cutting board and top with the cilantro sauce.  Cut into thin slices and serve with the avocado.  

Makes 2 servings
Points plus 17       

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