Pan-Seared Tuna with Avocado

This is what I made with the chum chi I bought at the fish market.   I have made this before and we loved it.  This time it was even better because my fish was so fresh!  I got this recipe from my good pal Tyler Florence, it is in his cookbook Eat This Book.  It is a great cookbook, I suggest you buy it.  Maybe if I sell enough of them Tyler will come over and cook for me. 

Pan-Seared Tuna with Avocado

Extra-virgin olive oil
4 (6 oz) blocks of sushi-quality tuna
Kosher salt & fresh ground black pepper
1 recipe Ginger-soy vinaigrette (recipe follows)
2 ripe avocados, halved, pitted, peeled and sliced

Place a large skillet over med-high heat, and coat with 2 counts of olive oil.  Season 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 half of the vinaigrette into the pan to coat the fish.  Remove the fish to plates and serve with the sliced avocado and the remaining vinaigrette drizzled on everything.

 

Ginger Soy Vinaigrette

 1 bunch cilantro, finely chopped
1 jalapeno sliced
1 tsp minced fresh ginger
1 garlic clove, minced
Juice of 4 limes
¼ cup low-sodium soy sauce
¼ tsp sugar
¼ cup extra-virgin olive oil
Kosher salt and fresh ground black pepper


Mix all together until well blended.