Grilled tuna with avocado, soy sauce, ginger and lime
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This recipe makes one serving, but you can easily double it if you're cooking dinner for two. Fresh tuna fillet is lightly pan-fried in olive oil and served with sliced avocado and a quick sauce made with cilantro, spicy jalapeño, soy sauce, ginger, garlic, and olive oil. Frying the tuna for about a minute on each side is enough to create a crispy crust on the outside and keep the flesh moist on the inside. Then you'll enjoy the wonderful texture and flavor of this prized fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large handfuls fresh coriander leaves, finely chopped
- Half a jalapeño, thinly sliced
- 1 teaspoon grated fresh ginger
- 1 clove of garlic, grated
- Juice of 2 limes
- 2 tablespoons soy sauce
- A pinch of sugar
- 1/4 cup extra-virgin olive oil
- 170 g tuna fillet for sushi
- 1 ripe avocado, halved, pitted, peeled and thinly sliced
- Taco flatbreads, for serving
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Cooking the dish according to the recipe:
- In a bowl, combine cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, black pepper, and 2 tablespoons olive oil. Stir to combine.
- Place the skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Add the tuna to the hot oil and sear for 1 minute on each side to create a crust. Add half of the cilantro mixture to coat the fish. Serve the seared tuna with sliced avocado and the remaining cilantro sauce. Serve on toasted flatbreads.
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