Pan-Seared Tuna with Avocado
Quick and easy tuna and avocado meal with a hint of lime and ginger.
Servings: 2
Calories: 496kcal
Equipment
- Iron Skillet
- Instant Pot or Rice Cooker or regular cooking pot
- Mixing Bowl
Ingredients
- 1 cup uncooked rice Basmati
- 1 bunch cilantro fresh – finely chopped
- 1 jalapeño pepper sliced
- 1 tbsp ginger fresh – grated
- 2 cloves garlic minced
- 3 limes juiced & zested
- 4 tbsp coconut aminos
- pinch sea salt
- ground black pepper
- ¼ cup olive oil
- 2 tuna steaks (6 oz each) sushi quality
- 1 avocado ripe – peeled, pitted & sliced
Instructions
- Prepare rice in instant pot/rice cooker according to package instructions.
- To create the cilantro sauce, zest one of the limes into mixing bowl.
- Add cilantro, jalapeño, ginger, garlic, lime juice, coconut aminos, salt, pepper, and 2 tbsp of olive oil into mixing bowl. Stir until mixed.
- Heat skillet over medium-high and coat with remaining olive oil. Season the tuna generously with salt and pepper.
- Place tuna in hot oil and sear for 1 minute each side. Pour ½ of the cilantro sauce into the pan to coat the fish.
- Serve the seared tuna with the sliced avocado over rice and top with remaining cilantro sauce drizzled over the whole plate.