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1/2 cup chopped fresh cilantro leaves
1 jalapeņo pepper, seeded, de-ribbed, minced
4 teaspoons grated fresh ginger
4 garlic cloves, minced
Juice from 4 limes
1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
1/4 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sashimi-quality tuna
Salt and pepper
2 ripe avocados, halved, pitted, peeled and sliced
1 In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
2 Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna on each side to your liking. Pour half of the cilantro mixture into the pan to coat the fish.
3 Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Serves 4.
NOTES:
I brushed the sauce on the fish about 40 minutes prior to cooking and it definitely doesn't need any additional sauce over it to serve - the sauce was pretty salty. Maybe low sodium soy sauce would help there, too or not adding additional salt. However, with my sliced cucumber I also added thinly sliced English cucumber and the sauce drizzled on that was FABULOUS. The salty taste with the cool cucumbers was divine! Also our tuna was fairly thick so 3 minutes a side was perfect top have a warm but red center.
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