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Pan-Handlers in the Kitchen: Seared Ahi Tuna with Asian Avocado Salad

<strong>The Pan-Handlers Cafe</strong><br>410 S. Taylor <br>806.352.2590<br><a target="_blank" href="http://www.thepan-handlers.com">www.thepan-handlers.com</a>
2 tablespoons minced fresh ginger
4 garlic cloves, minced
4 limes, juiced
zest from 2 limes
1/2 cup chopped fresh cilantro leaves
1 1/2 red jalapeno chiles, minced, plus 1/2 red jalapeno thinly sliced
2 green onions, finely sliced
3 tablespoons fresh squeezed orange juice
1/3 cup soy sauce
1 tablespoon honey
kosher salt and freshly ground black pepper
1 teaspoon dark sesame oil
1/4 cup extra-virgin olive oil
2 tablespoons canola oil
2 8-ounce sushi grade ahi tuna steaks
1 ripe avocado, pitted and diced into 1 inch chunks
2 large handfuls of baby arugula
1 teaspoon sesame seeds
cilantro for garnish

Combine the ginger, garlic, lime juice, lime zest, orange juice, cilantro, jalapeno, soy sauce, honey, salt, sesame oil and olive oil in a large bowl. Set aside or refrigerate until ready to serve.

Heat a large cast iron skillet on high add the canola oil. Sprinkle the tuna steaks with salt and pepper and sear in skillet for 1-2 minutes, depending on thickness, on each side.

Put arugula in large mixing bowl with chopped avocado. Toss with a small amount of the pre-made salsa. Place salad on plate and top with seared tuna. top with more salsa and garnish with sesame seeds.

The Pan-Handlers Cafe
410 S. Taylor
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