Seared Asian Style Tuna Steaks with Avocado

Here is a simple weeknight recipe for fresh tuna steaks.

Tuna is so easy to prepare at home. Don't be afraid.

The only rule is MAKE SURE IT IS UBER FRESH.

I buy sushi grade tuna, and I am a heathen because I don't love it RARE (like you are supposed to eat it!). When I am out, I always order it MEDIUM.

In this recipe, Tyler Florence wants you to cook the fish only 1 minute on each side, but I opt for 2 minutes. The center is still nice and red, but I like my tuna warm, not cold in the middle. Just a personal preference. Do whatever you like.

Tyler Florence's Asian Style Seared Tuna: (adapted from Food Network)

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced (or dash of hot pepper flakes)
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
3 tbsp olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, 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 kosher salt and pepper. Lay the tuna in the hot oil and sear for 1-2 minutes 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.

Delicious and easy.