We went to a fun dinner last evening- the theme was Pinot Noir and Tuna. David made an amazing Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime.
He got such great reviews, I've decided to post the recipe here:
You will need:
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
Then:
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish.
Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Pinot fun fact: The name is derived from the french words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit.
