Pan Seared Tuna w/ Avocado, Soy, Ginger, & Lime
Aimie and Jason Black moved to the neighborhood back in 2008, leaving behind central Austin as they began planning for a family. Over the years, their roots have grown deep, first through connections made at Spicewood, then Canyon Vista, and now Westwood as their two kids, Ella and Ethan, have grown.
“Our neighbors throughout the neighborhood are awesome,” they share. “We’ve gotten to know so many wonderful people here, and it really feels like home.”
When asked to share a favorite recipe, they chose one that’s simple, flavorful, and just a little different from the usual weeknight dinner routine: Pan-Seared Tuna with Avocado, Soy, Ginger, & Lime. It’s a quick dish to prepare once you have the ingredients on hand, and the bright, rich flavors make it an instant favorite.
Ingredients
(Serves 2)
- 2 big handfuls fresh cilantro, finely chopped
- 1 jalapeño, sliced (adjust to taste)
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, grated
- Juice of 4 limes
- 4 tablespoons soy sauce
- 2 pinches sugar
- Sea salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- 2 (6-ounce) blocks sushi-quality tuna
- 2 ripe avocados, pitted and sliced
Instructions
- Prepare the Sauce:
In a mixing bowl, combine cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 4 tablespoons of olive oil. Stir until well blended. - Sear the Tuna:
Heat a skillet over medium-high heat and coat with the remaining 4 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for about 1 minute on each side to form a light crust. - Finish and Serve:
Pour half of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with sliced avocado and drizzle the remaining cilantro sauce over the entire plate.
Pair it with steamed jasmine rice, a crisp cucumber salad, or a glass of chilled white wine for a light, satisfying meal that brings restaurant-quality freshness right to your own table.