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Seared Tuna with Avocado: the perfect substitute for chicken

Seared Tuna with Avocado

Fresh cooked tuna steaks are truly delicious and are a great alternative to chicken or other meats. When prepared with the right recipe, tuna can be moist and delicious and can satisfy any ones carnivorous cravings. The best way to make tuna and avoid a dry bland mess, is to pan sear it in some delicious sauce or olive oil and to cook it medium rare- a little pink  inside (just like a steak)

 

 

Seared Tuna with Avocado

 

Seared Tuna with Avocado Recipe

  • Prep time: 10 minutes
  • Cook time: 6 minutes

Ingredients

  • 1/2 cup chopped fresh cilantro leaves
  • 2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
  • 2 tablespoons of peeled and minced fresh ginger
  • 4 garlic cloves, minced
  • 4 Tbsp freshly squeezed lime juice (from 2 to 4 limes, depending on how juicy your limes are)
  • 1/3 cup soy sauce (use gluten-free soy sauce if you need to avoid gluten)
  • 1-2 tablespoons sugar
  • Salt and freshly ground black pepper
  • 1 teaspoon dark sesame oil
  • 1/4 cup extra-virgin olive oil + 2 tbsp.
  • 4 (6 ounce) blocks sashimi-quality tuna
  • 2 ripe avocados, halved, pitted, peeled and sliced

Method

1 In a bowl, combine the cilantro, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil and 1/4 cup olive oil. If you want, you can purée the sauce in a blender or food processor.

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2 Heat a large skillet on high heat for one minute. Coat the pan with the 2tbsp. olive oil and let heat up for 30 to 45 seconds. Sprinkle the tuna pieces with salt. Sear the tuna for a minute on each side.

3 Transfer the seared tuna to a bowl and coat with some of the sauce. Pour some sauce on the plates, top with the tuna and serve with the sliced avocado and a wedge of lime.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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