Seared Raw Tuna with Avocado Cream Sauce
SEARING RAW TUNA
INGREDIENTS
1-2 High Quality (sushi grade) Tuna, cut into elongated rectangles
LET'S GET STARTED!
Sprinkle tuna steaks with kosher salt and ground pepper, allowing them to sit for 5 minutes.
Heat grape seed or canola oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Rotate steak onto each side for 30 seconds.
Remove from the pan, allow to rest and slice on the bias.
**Can also be marinated and seared on the grill in the same fashion
AVACADO CREAM
INGREDIENTS
2 ripe avocados
1 Tbsp. of crème fraîche **Plain yogurt optional
1 lemon, juiced and zested
¼ jalapeno pepper (fresh), seeded and finely diced
1 Tbsp. minced fresh, peeled ginger
Pinch of cayenne pepper
Salt and pepper to taste
LET'S GET STARTED!
Halve the avocados and remove the pits. Carefully peel and chop the flesh coarsely.
Transfer to the bowl of a food processor fitted with a metal blade or a high powered blender.
Add the Crème fraîche, lemon zest, and half of the juice. You may not need all of it. Process until smooth. **if it is too bitter or sharp, add a touch of honey to balance it out.
Add in the jalapeno, ginger and cayenne pepper. Blend together for 1 minute and season to taste with salt and pepper.
Scrape the cream into a bowl, covering with plastic and refrigerate for no longer than 3 to 4 hours before serving.
**Can also be served with the Cucumber & Mango Salad, as pictured.
