The sauce:
- 1 cup fresh cilantro leaves
- 1/2 jalapeno chile, seeded
- 1 tablespoon grated fresh ginger
- 2 garlic cloves crushed
- Juice of 1 lime
- 3 tablespoons soy sauce
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- dash hot sauce or chili oil
- 1/8 teaspoon sugar
- Salt and freshly ground black pepper
Combine all ingredients in a mini-food processor and puree on high until the solid ingredients are finely diced
2 8 ounce blocks (preferably 1 inch wide and high) sushi-quality ahi tuna
1 ripe avocado, halved, pitted, peeled and sliced
Heat a tablespoon of peanut oil over high heat in a 10 inch non- stick saute pan until almost smoking. Meanwhile, lightly season the tuna with salt and pepper. When the oil is hot, saute the tuna blocks 1 minute on each of the four sides. Remove to a cutting board and let rest briefly. Slice thinly crosswise. Plate the sauce, arranging the tuna and avocado slices on top.
I like to serve this with pre-made shrimp tempura.
