Fresh Tuna with Soy-Ginger Glaze and Avocados

Dear Children, 

Your Aunt Janice brought a whole, frozen Albacore tuna from Seattle packed in her luggage.  This is such a Korean thing! Your aunts and grandma have traveled cross country with their bags packed with frozen fish of all types, dried squid, anchovies, seaweed, even kimchi, you name it!   When her luggage did not arrive at the Savannah Airport with her, we were more concerned about the fish than her clothes and make up.  Thankfully, the tuna was still quite frozen when we finally got the bag.  It made Grandma so happy to have some fresh tuna sashimi and we devoured rest with this yummy soy-ginger glaze, topped with avocados!  


ps- heat the cast iron skillet to a smoking point and sear the tuna steaks on both sides for a few minutes and leave the center medium rare.  Sushi grade tuna like this shouldn't be cooked all the way. 

Fresh Tuna with Soy-Ginger Glaze and Avocados 

Soy-Ginger Glaze:

1/2 cup fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
2 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced (about 4 tablespoons or 1/4 cup)
2 tablespoons soy sauce
2 tablespoon olive oil
Pinch sugar

For the tuna steak:

2 tablespoon extra-virgin olive oil
1 lb of  sushi-quality tuna, cut into steaks
Sea salt and freshly ground black pepper
1 ripe avocado, halved, peeled, pitted, and sliced
Extra cilantro for garnish

In a mixing bowl, combine the cilantro, jalapeƱos, 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. Take steaks out and let them rest.

Pour soy-ginger mixture into the pan and cook for about a minute. Take the pan off the heat.  Put tuna steaks back in the pan.  Top with diced avocado and cilantro leaves.  Serve with rice.

No comments:

Post a Comment