Already Perfect
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…
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.
[framed_box width=”618″ bgColor=”undefined” textColor=”undefined” rounded=”true”]
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!
[/framed_box]
Comments
COOKBOOK
That picture is perfection! What a stunning, flawless sear. I am a huge tuna lover- huge- and this just makes me crave it. Not easy to find great tuna in landlocked Denver, but I bet I could round myself a good piece.
Andra, thank you! I’m sure you can find an excellent cut of tuna in Denver – you’re in a fantastic foodie town :) Hope you got to satisfy the craving!
What I love about this one is it really keeps the focus on good quality fish. The soy, lime, and avocado are there to bring out the flavor of the tuna.
Tyler would be proud of your pan searing–beautiful color!
lovely recipe!!!!!!!!!!!!!!!!!
This looks and sounds absolutely perfect! This is how fresh tuna should always be served . . . marvelous!
This does look like an incredible refreshing and brightly flavored sauce for tuna. I’ll have to try it.
Perfectly cooked Ahi is like having a perfectly cooked steak – and this recipe has it all. Next time my butcher has Ahi, I’ll grab a piece & make this!
Perfect perfect perfectly seared tuna! Gorgeously delicious, I bet.
Congrats on the Top 9! I don’t think I’ve ever seen tuna look so gorgeous!
Thanks Priscilla!!
That is perfectly cooked Tuna and what an amazing image!!!
congratulations on the top 9!!
Thank you Chef Dennis!!! Making Top 9 has made for a wonderful start to my Tuesday!
Gosh Liren! That piece of Tuna doesn’t get any more perfect than that. A beautiful piece of tuna with a perfect balance of ingredients.
Cristina, I agree! When I crave tuna, this is what I look for!!!
Oh my! The perfect sear for the perfect recipe! Well done, Liren! Looks wonderful!
Thank you, Jun!! I must credit the quality of the fish and the ingredients – the sear is the easy part!
I have never made tuna but I am going to have to try this. Looks simple and delicious….dinner isn’t till 9 pm and I should not be reading food blogs!
I hope you do try it – it’s quick, it’s simple, and even my kids love it!! I hope yours do too!
That looks so good.
I have admired your blog so much. I wanted to give you the versatile award.
http://joyjoycreativeoutlet.blogspot.com/2010/08/i-got-award-versatile-blogger-award.html
Joy, thank you so much for this award! I am so very touched, and am especially honored to be chosen with such wonderful, creative bloggers!
There is basically nothing in the seafood world that I love more than seared tuna. I wish I was eating it right now…
I absolutely agree, Christine. I find myself instantly drawn to it whenever I see it on a menu. But to know I can make it at home, and so deliciously, is even better :)
I’m an inveterate tinkerer myself, but I’m not sure how I could improve on this! Yum…
Believe me, I’ve tried! But this is great just the way it is!
Ooooh.. gorgeous! Absolutely beautiful. Sometimes you just can’t fix something that ain’t broke. Sometimes the grill must give in to the pan? lol…
LOL, Jenn, you’re right. This is one dish where the grill gives into the pan!
Since you love food like we do, I have some exciting news about a great opportunity for you to grace your palate at a once a year extravaganza, SFChefs 2010!
SFChefs 2010 will be held at Union Square in San Francisco, August 13th-15th, 2010 and is celebrating the local flair and regional flavors of San Francisco. This premier food, wine and spirits event will offer opportunities to interact with notable chefs, mixologists and culinary personalities. Participating chefs include Gary Danko, Tyler Florence and Thomas Keller, among others. SFChefs 2010 will support the Golden Gate Restaurant Association Scholarship Foundation, which grants financial scholarships to students from the Bay Area entering culinary and hospitality programs.
Do pre-sale tickets and front-row seating sound even more appetizing? If you are a Visa Signature cardholder – just look to see if your Visa Card says ‘Visa Signature’ across it – you could be eligible to receive exclusive ticket savings of over 20% to SF Chefs 2010 and much more. To learn more about this event visit http://www.sfchefsfoodwine.com/
We look forward to seeing you there.
Vivian Yu
Visa Outreach Team
P.S. To learn more about additional food and wine events, including Sonoma Country Wine Weekend, please visit: http://visa.com/signaturefood.
Thanks, Vivian! I do wish i can attend this event – it sounds like it will be such a wonderful time, and for a very nice cause!
Very nice recipe, and I love your picture! It is always nice when you find that “perfect” recipe.
It’s so true how it’s nice when you find the perfect recipe (though I admit I love to play around with them – it’s hard to resist!).
That’s looks perfect! The photo is amazing.
Thank you, Cinda!! I appreciate it!
Beautiful picture, Liren! I can’t wait to try this because seared ahi is one of my all-time favorites!!
Thank you Kelsey! I was worried that it would be hard to photograph and capture how amazing this tuna is!
Liren, this looks fantastic! What a perfect sear! There’s nothing better than a wonderfully cooked (or slightly cooked) piece of tuna. And the soy/ginger/lime must have been lovely!
Thank you! I agree with you about the slightly cooked tuna. Venture too far into the sear and you lose the buttery texture and flavor of the fish! Plus, I love how quickly this dish is to throw together :)
I love seared ahi! Looks like perfection! I am soooooo trying this dish soon! I’ll let you know how it turns out!
Oh, do let me know – I always love to hear how others like the dishes. You will definitely love this recipe – such wonderful flavors!
I have made this exact same recipe – it is perfection! Your photo does it justice :-)
Priscilla, isn’t it great? I’m glad to hear from someone else who has made this before! I can’t tell you how many times I tried tweaking it before finally admitting it was perfect the way it is! LOL. And thank you, I’m glad you like the photo!
this looks perfectly seared tuna. .. can you please pass the rice please? haha! love it liren!
LOL, you remind me of my little brother – always needs the rice! But this is one dish where you actually won’t miss it! I assure you :)
This looks amazing and the photo is beautiful!
Kim, thank you so much! I’m glad you like it :)
I really like the cilantro topping. This piece of tuna is just as you said, perfect. I’ve wondered before how much of a recipe’s intended essence I’ve missed out on because I’m also so prone to tweak. I think that Tyler Florence is pretty right on, too.
I think we’re on the same wavelength. I prepared sea bass this weekend with sake/ginger/soy, two common ingredients. Of course, you photographed yours beautifully, as usual. :-)
Jean, we really must be on the same wavelength! I ate a LOT of fish last week – probably making up for a lot of beef consumption. I do believe our body lets us know what it is craving and we just have to listen to the cravings! Also, I haven’t come across any bad Tyler Florence recipes – he is usually very spot on!
I made some seared tuna recently also, and i thought it turned out pretty good… but now looking at yours I see that it actually turned out as crap! hahah…
LOL, Roxan, you made me guffaw out loud with your comment! I’m sure your tuna was amazing!!!
Fantastic flavors…and what a beautiful sear, wow!
Thank you!!
Cilantro, avocado, fresh ginger, seared tuna…wow, I’m drooling. As if the picture wasn’t already enough, the list of ingredients is stellar too! There is no question that this would be an amazing entree.
Hi Monet, it really is a fantastic recipe. I love serving it to guests – even people who are not big tuna fans are converted!
Guess there’s no need to mess with perfection! Perfect sear!
Thanks, Belinda! I definitely learned that lesson the hard way!