Of all the recipes I’ve tinkered with over the years, this is— by far— my absolute favorite. This one is my pride and joy. It's healthy and delicious. It’s become one of my favorite meals. So much so, that I hardly ever order tuna in a restaurant anymore because I think I can make it better.
Read on for the recipe...
Since I live in a rural area, whenever I go out of town I head straight to a nice grocery store to stock up on meat, fish and produce (and maybe a bottle or wine....or 6). Whenever there is sushi-quality tuna available, I get it. Make absolutely sure you buy sushi-quality tuna steaks to avoid any fishy taste. Also because this recipe is for a quick pan sear, so you’ll want to make sure it’s high quality since you won’t cook it through the whole way. By searing it quickly on medium-high heat, you’ll get a gorgeous crust on the outside, but the inside will still be beautiful bright pink.
I’ve found that if I can make the dressing/marinade an hour or so ahead of time, it’s even better because the flavors mingle together longer. However, if you don’t have time, just make it right before. There is a lot of cilantro in this, so sometimes I add the cilantro gradually to make sure it’s not too much.
Another variation of this recipe would be to add a little bit of fresh grated ginger in the dressing, but I’ve come to prefer it without.
¼ Cup Extra-Virgin Olive Oil + 2 Tbsp extra to sear the tuna with
2 Limes, juiced
2 Tbsp Soy Sauce
2 Big Handfuls Fresh Cilantro Leaves, chopped
1 Jalapeno, diced
2 Garlic Cloves, minced
Salt and Pepper
2 Sushi-Quality Tuna Steaks (or approximately 6 oz per person)
Avocado, halved, peeled and sliced
• Combine the ¼ cup olive oil, soy sauce, lime juice, garlic, jalapeno, and cilantro and stir well.
• Take the tuna steaks and season them with salt and pepper on both sides.
• Have your arugula ready to go and place it on dinner plates.
• Heat a skillet to medium-high heat and when it’s hot, add the remaining 2 Tbsp olive oil. Let the oil heat, then place the tuna steaks in the pan and sear for 1 minute, letting it form a crust. Then, flip it and cook for 1 minute on the other side.
• Remove the pan from heat and drizzle 1 Tbsp of the sauce/dressing over the fish to lightly coat.
• Slice the tuna steaks and place on the arugula.
• Top the sliced tuna with avocado slices. Drizzle the rest of the dressing over the salad.
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Hi, I'm Blake. I love adventure, cooking, costume parties, wine, yoga, and reading...in that order. Follow my blog for yoga stuff, fitness tips, & healthy recipes...
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