Pan Seared Tuna with Garlic, Ginger, and Lime Sauce Served with Avocado
It's so cold, so very cold right now. It's mid January in Michigan and it feels like the arctic circle. It's so cold, schools are canceled. It was -22 C/8F this morning. In fact, I'm wearing my fur coat and my Ugg boots as I type this out, and I have the furnace cranked up to 75 degrees, but this room full of windows is still so chilly. You'd think I'd be making a beef stew or chili. But instead, Tash and I decided we needed a taste of something fresh, something bright, something light after all the heavy food of the holiday season. So, sushi quality tuna it was, and oh man, it was so good, too good not to share.
So, what do I have on hand... Well, I have garlic, always; and ginger, usually; limes, of course; soy sauce; my secret ingredient, Colatura; olive oil; sesame oil; and a few ripe avocados. I think I'm on to something!
|Simple, bright and fresh can add warmth to a cold winter day.|
3 garlic cloves- chopped fine
Inch of ginger- chopped fine
3 tablespoons soy sauce
2 limes squeezed- about 3 tablespoons of juice
Dash of Colatura (optional)
2 tablespoons sesame oil
Pinch of sugar
Combine all of the above ingredients, except the tuna, in a small bowl. Let sit for 10 minutes.
Next, salt and pepper your tuna on both sides. Heat 1- 2 tablespoons olive oil (you just want to coat the bottom of the pan) in a nonstick pan and bring to a high heat. Just when it begins to smoke, add tuna and sear on each side, about 1-2 minutes per side. Turn off heat, and pour half of your sauce over the tuna and coat it on all sides.
Serve tuna on plates, with avocado on the side, and remaining sauce drizzled over the top. I like a bit of sriracha mayo on the side, and a bit of wasabi for heat.
Mayonnaise, about 3 tablespoons
Siracha sauce- add a small amount to mayo, mix well and keep tasting till it's perfect for you