Tuesday, January 29, 2013

Paleo Tuna w Avocado, Ginger & Lime

I have shared my love of today's recipe in the past. Please forgive me for waxing poetic again, but it's simply one of my favorite (and easy!) dishes. So much so, in fact, that I made it on a whim today for lunch, after a craving for it caused me to pick up the necessary ingredients during a morning shopping trip.

Tyler Florence's original recipe doesn't need much tweaking to be paleo-compliant. I use coconut aminos in lieu of soy, and about 1/2 packet of stevia for the sauce. You could also use palm sugar or perhaps even honey, though I'd just be careful with the latter as it could scorch in the pan. Honestly, the amount of sweetener added is so minimal I wouldn't fret over it too much!

While this tastes best when the finest quality tuna is used, I made today's lunch with frozen tuna from Trader Joe's. It certainly isn't as velvety smooth as the fresh stuff I occasionally splurge for at Whole Foods, but it still cooks up quite nicely and is obviously more budget-friendly.

I don't honestly eat tuna that much, so I don't worry too much about the mercury content when I do. I never buy the canned stuff, so my total consumption is basically limited to this dish and the times I order sashimi or other seared tuna dishes out of restaurants (also quite rarely).

Note that this recipe is scaled for one serving, but can be easily doubled to suit.

Pan-Seared Tuna with Avocado, Soy, Ginger & Lime
from Tyler Florence

2 big handfuls fresh cilantro eaves, finely chopped
1/2 jalapeno, thinly sliced
1 tsp. grated fresh ginger
1 -2 minced garlic cloves
2 limes, juiced
2 tbs. coconut aminos
pinch of stevia (I use 1/2 packet)
salt & pepper
1/4 cup olive oil
1 (6-ounce) block sushi-quality tuna
1/2 ripe, sliced avocado

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sweetener, salt, pepper, and 2 tbs. of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tbs. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.

Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled on top.

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