Thursday, January 2, 2014

Paleo Tuna w Avocado, Ginger & Lime (Recipe Revisit)

I could not resist reposting this one, as it's just about my most favorite (and easiest!) seafood meal ever. Any time good sushi-grade tuna goes on sale at Whole Foods, I can't resist making this Tyler Florence recipe.

As I noted when I last shared this, it's easy to make paleo-compliant by subbing coconut aminos for soy sauce and just a pinch of palm sugar or stevia in lieu of sugar.

Paleo Tuna w Avocado, Ginger & Lime
adapted from Tyler Florence

2 big handfuls fresh cilantro leaves, 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) of palm sugar
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, coconut aminos, sweetener, salt, pepper and 2 tbs. of olive oil. Stir 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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