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Pan-seared Tuna with Avocado and Soy-Lime Dressing - (Gluten Free)

Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: dinner
Cuisine: American, Asian
Keyword: avocado, cilantro, Fish, gluten free, gluten free soy sauce, lime, tuna
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 1/4 cup fresh cilantro leaves rough chopped
  • 1 sliced jalapeno or hot pepper flakes to tasted, dependent on spice tolerance
  • 2 teaspoons fresh ginger grated or 2 cubes of Trader Joe's frozen crushed ginger (which I used)
  • 2 garlic cloves zested or use a garlic press
  • 2-3 tablespoons fresh lime juice
  • 4 tablespoons gluten free soy sauce I use San-J
  • 2 tablespoons dark brown sugar
  • Kosher salt and freshly ground black pepper for seasoning the tuna and the dressing
  • 4 tablespoons extra-virgin olive oil divided
  • 2 pieces sushi-quality tuna approx. 6-ounce portions
  • 1 ripe avocado halved, pitted, peeled, and sliced

Instructions

  • Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, 2 tablespoons of olive oil, salt and pepper to taste in a medium size bowl. Mix ingredients together until incorporated.
  • Place a non-stick pan over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
  • Season tuna generously with salt and pepper.
  • Carefully place tuna in the hot oil and sear for 2 minutes on each side to form a slight crust. See notes below for more well-done cooking times.
  • After cooking tuna on one side, pour half of the dressing over the fish.
  • While tuna finishes cooking, cut avocado in half, remove pit and skin. Then slice avocado lengthwise. Set aside.
  • Transfer tuna to a plate or platter, arrange avocado and spoon dressing over. Serve and enjoy!

Notes

This recipe can easily be doubled or halved.
When working with raw fish, it’s important to keep it very cold right up until the time you are going to sear or cook it especially if you plan to only cook the outside of the fish.
Be sure to get the freshest and best quality tuna when making this recipe since only the outside of the fish gets cooked. You don’t want to mess around with lesser quality fish.
You can cook the tuna for longer on each side if you prefer it more well-done. (Approx. 3-4 minutes each side)
I found this dish to be best when served at room temp (versus hot) because it allows all of the wonderful flavors to meld together.
If you don’t like cilantro, substitute with basil or omit herb completely.