Seared Ahi Tuna with Asian Avocado Salsa

½ cup chopped fresh cilantro

⅓ cup soy sauce

¼ cup extra-virgin olive oil

4 garlic cloves , minced

2 limes , zested

4 limes , juiced

3 tablespoons fresh squeezed orange juice

2 green onions , finely sliced

2 tablespoons minced fresh ginger

1 tablespoon honey

1 ½ red jalapeño chiles , minced, plus ½ red jalapeño thinly sliced

1 teaspoon dark sesame oil

kosher salt and freshly ground black pepper

2 tablespoons canola oil

16 ounces sushi grade ahi tuna steaks

1 ripe avocado , pitted and diced into 1 inch chunks

¼ cup pea shoots

2 cups steamed green beans , trimmed

1 teaspoon toasted sesame seeds

cilantro for garnish

Add the cilantro, soy sauce, olive oil, garlic, lime zest and juice, orange juice, ginger, honey, red jalapeño, sesame oil, and salt and pepper in a large bowl, and whisk to combine.  Set aside or refrigerate until ready to serve.

Heat a large cast iron skillet on high and add the canola oil. Sprinkle the tuna steaks with salt and pepper. Sear the tuna in a skillet for 1-2 minutes on each side until browned on the outside but dark pink on the inside.

Place ⅓ cup or so of sauce on a plate and place the tuna on top of the sauce with the green beans on the side. Add more salsa to the top of the tuna and garnish with avocado, jalapeno slices, cilantro, and pea shoots. Dress the green beans with a few spoons of the sauce and garnish with more cilantro and sesame seeds.

Prep TIme: 15 min   Cook Time: 5 min   Total Time: 20 min

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