Ingredientes para Pan Seared Tuna With Avocado
- 12 ounces sushi-grade tuna steaks
- 1 ripe avocado, about 1/2 cup sliced
- Kosher Salt
- Ground Black Pepper
- Cilantro
- Jalapeno
- Ginger
- Minced Garlic Clove
- Fresh Lime Juice
- Low Sodium Soy Sauce
- Sugar
- Olive Oil
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Cómo preparar Pan Seared Tuna With Avocado
- **Make the Vinaigrette:** In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lime juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- **Prep the Tuna:** Pat 12 ounces sushi-grade tuna steaks dry with paper towels. Cut into four 3-ounce steaks. Season generously with salt and pepper.
- **Sear the Tuna:** Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add tuna steaks and sear for 1-2 minutes per side for rare, or longer for desired doneness. (Note: Internal temperature should reach 130-145°F for medium-rare to medium.)
- **Add Vinaigrette:** Pour half of the vinaigrette into the skillet and baste the tuna for 30 seconds.
- **Assemble & Serve:** Remove tuna from skillet and place on serving plates. Top with thinly sliced avocado (1 ripe avocado, about 1/2 cup sliced) and drizzle with remaining vinaigrette. Serve immediately and enjoy!
- Optional: Garnish with fresh cilantro or microgreens for extra visual appeal
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
6g
Fat
30g
Carbs
4g
