Every now and then, we get an intense hankering for Seared Tuna. After some introspection, I notice the hankerings typically coincide with sushi grade tuna being on sale, but that’s neither here nor there. Anyway, after seeing some really fresh looking Yellowfin Tuna on sale, we bought some and started thinking about how we wanted to prepare it. We figured that a nice ripe avocado would make for a creamy base with some body, so that’s where we started…and from there, we built in some other Asian flavours to complete it. Lastly, we picked up some seaweed salad to serve with our tuna to round out the lunch.
Time: 15 Minutes
Ingredients:
- Sushi Grade Tuna Steak. We used Yellowfin, but Ahi would work too.
- 1/2 Avocado
- 1/2-1 Teaspoon of Wasabi (depending on how much you like it)
- Sesame Oil
- Soy Sauce
- Rice Vinegar
- A splash or two of water
- Optional: Toasted Sesame Seeds
Method:
- Peel your avocado, and dice it. Then add it to your blender along with your sesame oil, wasabi, soy sauce, and rice vinegar. Add a splash or two of water, and puree, and set aside.
- Heat a cast iron pan.
- As your pan heats, pat your tuna dry.
- When your pan is hot, spray a little oil in, and place your tuna steak in the pan to sear. Sear for about 60-90 seconds, and then flip and sear the other side. Then, sear the outside by holding your tuna with tongs upright in the pan and rotating.
- Slice your seared tuna, and arrange it on your plate.
- Spread your creamy wasabi avocado sauce atop, and finish with a little sprinkle of toasted sesame seeds if using.
- Devour, and enjoy!
