Updated: Oct 11, 2021
1 Bunch Cilantro (Coriander) leaves - (finely chopped)
1/2 Jalapeño (thinly sliced - remove seeds if you don't want it so spicy)
1 tsp Ginger (grated)
1 Garlic clove (grated)
Juice of 2 Limes
2 Tbsp Soy Sauce
1 tsp Sugar
Salt & Pepper
1/4 cup Olive Oil
2 Tuna Steaks
1 Avocado (sliced)
Combine the Cilantro, Jalapeño, Ginger, Garlic, Lime Juice, Soy Sauce, Sugar, Salt, Pepper, and 2 TBSP of Olive Oil in a bowl.
Place skillet over MEDIUM-HIGH heat with 2 TBSP of Olive Oil. I used a stainless steel pan that is NOT non-stick. The heat and olive oil should keep the fish from sticking.
Season the Tuna with Salt & Pepper.
Cook for 1 minute on each side to develop a slight crust.
Pour half of the cilantro mixture over the fish.
Watch the fish carefully as it cooks. You'll see the color change as it cooks upward. Be sure to keep the middle of the fish steak rare (pink).
Plate it and pour over the other half of the cilantro mixture.
Serve with grilled vegetables.