Grilled Tuna with Avocado, Soy, Ginger and Lime |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| FOR VINAIGRETTE: 4 big handfuls fresh cilantro, finely chopped | 1 jalapeno, sliced | 2 teaspoons grated fresh ginger |
| 2 garlic cloves, grated | juice of 4 limes | 1/2 cup low-sodium soy sauce |
| 1/4 teaspoon sugar | 1/4 cup extra-virgin olive oil | FOR TUNA: 4 (6-oz) blocks sushi-quality tuna |
| 4 ripe avocados, halved, peeled, pitted, and sliced | ||
| 1 | MAKE VINAIGRETTE: Whisk together all the ingredients with kosher salt and freshly ground black pepper to taste until combine well. |
| 2 | MAKE TUNA: Preheat an outdoor gas or charcoal grill, or heat a grill pan over moderately high heat until hot. Season tuna generously with kosher salt and freshly ground black pepper. Lay the tuna on the hot grill and sear for 1 minute on each side to form a slight crust. Drizzle the fish with a few tablespoons of the vinaigrette. Transfer fish to plates and serve with sliced avocado. Drizzle with some of the remaining vinaigrette and serve the rest on the side. |