2 jalapeño chiles hot minced seeded (if very , use only 1 chile)
2 tablespoons ginger fresh minced peeled
4 garlic cloves minced
4 Tbsp juice of lime juicy freshly squeezed (from 2 to 4 limes, depending on how your limes are)
0.3 cup soya sauce gluten-free (use soy sauce if you need to avoid gluten)
1 tablespoons sugar
4 servings salt and pepper black freshly ground
1 teaspoon sesame oil dark
0.3 cup olive oil extra-virgin
2 tablespoons canola oil
24 ounce blocks sashimi-quality tuna
2 avocados pitted ripe peeled halved sliced
Equipment
food processor
bowl
frying pan
blender
Directions
In a bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil and olive oil. If you want, you can purée the sauce in a blender or food processor.
Heat a large skillet on high heat for one minute. Coat the pan with the canola oil and let heat up for 30 to 45 seconds.
Sprinkle the tuna pieces with salt. Sear the tuna for a minute on each side.
Transfer the seared tuna to a bowl and coat with some of the sauce.
Pour some sauce on the plates, top with the tuna and serve with the sliced avocado and a wedge of lime.
