Pan-seared Tuna with Cilantro, Ginger and Lime

Discussion in 'The Cookbook' started by Michael, Jul 10, 2008.

  1. Michael

    Michael Duke of Kent

    Description:
    My mom HATES tuna...LOVE this dish!!

    Time: 10-15 minutes
    Difficulty: Easy
    Serving Size: 4

    Ingredients:
    leaves from small bunch fresh cilantro, chopped
    2 jalapenos, finely sliced
    4 tsp grated fresh ginger
    4 garlic cloves, grated
    juice from 4 limes
    1/2 cup soy sauce
    1/8 tsp sugar
    salt and freshly ground black pepper
    1/4 cup + 2 Tbls EV Olive oil
    4 6oz sushi grade tuna steaks

    Preparation:
    Prepare ingredients as specified in ingredients list

    Instructions:
    In medium bowl, mix cilantro, jalapenos, ginger, garlic, lime juice, soy sauce, sugar, salt & pepper and 1/4 cup olive oil. Stir until well incorporated. Set aside.

    Place heavy fry pan over medium high heat and coat with remaining 2 Tbls EV Olive oil

    Season tuna with salt and pepper to taste

    Sear tuna on one side (just a minute or so - longer if you're my mom...no, MUCH longer if you're my mom)

    Turn tuna to sear the other side for another minute.

    Ladle half of the sauce over tuna to coat.

    Serve over your favorite rice (I prefer basmati) and ladle more sauce over all.

    Great side dish is steamed or sauteed fresh asparagus.

    Love this dish! ENJOY!!
     
  2. Queen of Blades

    Queen of Blades Mistress of Mischief Staff Member

    Moderator Supporting Vendor
    Is this why your mom exiled you to Connecticut? :)
     
  3. Michael

    Michael Duke of Kent

    No. :p

    Try it...you'll see. Great with salmon too!
     
  4. Padron

    Padron Active Member

    Hehe, it sounds delicious Michael :drool :drool
     
  5. Michael

    Michael Duke of Kent

    Neale.........:signs043
     
  6. Queen of Blades

    Queen of Blades Mistress of Mischief Staff Member

    Moderator Supporting Vendor
    You mean, :signs043 Pan-seared Tuna with Cilantro, Ginger, and Lime. :D
     

Share This Page