Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa
Photo by James Carrier

Ingredients

  • 2 tablespoons finely chopped green onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon juice
  • ¾ cup finely chopped tomatoes
  • 2 teaspoons vegetable oil
  • 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
  • 2 tablespoons finely chopped green onion
  • + 15 more ingredients
    • 2 teaspoons vegetable oil
    • ¼ cup sake
    • 1 tablespoon lemon juice
    • 1 teaspoon minced or pressed garlic
    • 2 tablespoons soy sauce
    • 1 teaspoon minced or pressed garlic
    • Salt and pepper
    • 6 to 8 slices peeled avocado (3 to 4 oz. total)
    • 1 tablespoon chopped fresh cilantro
    • 6 to 8 slices peeled avocado (3 to 4 oz. total)
    • ¾ cup finely chopped tomatoes
    • ¼ cup sake
    • Salt and pepper
    • 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
    • 2 tablespoons soy sauce

1. Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon ...

View full recipe at My Recipes

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