This delicious Food Network recipe boasts 5-stars and entices with an Asian-Cali slant. Easy to make, low in calories, and high in nutrients, this main course is sure to please anyone who is an Ahi Tuna-lover. We have our flash-frozen Ahi Tuna Fillets on sale this month. So, come on in and pick-up some Ahi for a meal that will conquer the “not that again” blues and leave your friends and family satisfied and wanting for more. Pair it with our Groth or Cakebread Cellars Chardonnay; both from the fertile Napa Valley.
Bon Appetit from El Toro Gourmet Meats
Photo Courtesy of My Lilikoi Kitchen
INGREDIENTS – Serves 1
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
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
1. 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.
2. 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.
Photo Courtesy of the Food Network