I am forever tinkering with recipes. There are recipes that beg to be improvised, others that stand to be improved, and of course, those that are being developed.
But once in a while, you come across a recipe that is already perfect. You know it is perfect when you first taste it, and you certainly know it’s perfect when you try to be clever and do something different, only to realize: you should have never changed a thing.
A couple of years ago, when I was looking for a fun way to prepare ahi tuna, I stumbled upon a recipe from Tyler Florence for Pan-Seared Tuna with Avocado, Soy, Ginger and Lime. The recipe was perfect. The ingredients, the proportions, the preparation – flawless. Time and again, I prepared it, and it never failed me.
Then one day, I got a little cocky, and thought, Alright Tyler, this is fantastic, but I bet the dish would be just as good prepared on a grill.
I was wrong. The grill-seared tuna was wonderful, but you really need to finish the fish off in a pan, to allow the juices to work its magic. The last critical moment of searing with the quick kiss of the lime, soy, ginger and cilantro sauce is what makes the pan-searing win over the grill preparation. When attempted over a grill, the precious sauce is simply lost through the grates.
Tyler Florence, you were right. If you are reading this, thank you for a fabulous recipe. I will never doubt it again.
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Pan-Seared Tuna with Avocado, Soy, Ginger and Lime
From Tyler Florence. Original recipe can be found here.
- 2 big handfuls fresh cilantro leaves, finely chopped
- ½ jalapeno, sliced
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 2 limes, juiced
- 2 tablespoons soy sauce
- Pinch sugar
- Sea salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1-2 (6-ounce) block sushi-quality tuna
- 1 ripe avocado, halved, peeled, pitted, and sliced
Please follow original recipe for preparation. The only suggestion I have is making a little more sauce, if you desire. Sometimes it’s nice to have extra!