I love tuna, especially at those special restaurants that you know will have great a sashimi or seared tuna dish. I don’t eat tuna that often, so I don’t worry much about the mercury content. And I don’t make tunafish that but maybe a couple times a year, so my total consumption is low. This Tuna with Avocado, Ginger & Lime rates high on the Yum meter. 🙂

If you aren’t concerned with it being Paleo, you can use soy sauce instead of coconut amino’s. You also need very little of the sugar too, making this a great meal for the Love Your Body Challenge and those who are cutting sugar.

Tuna with Avocado, Ginger and Lime

Makes 1 serving 

INGREDIENTS:

– 2 big handfuls fresh cilantro leaves, finely chopped

– 1/2 jalapeno, thinly sliced

– 1 teaspoon grated fresh ginger

– 1-2 minced garlic cloves

– 2 limes, juiced

– 2 tablespoon coconut aminos

– pinch of stevia (I use 1/2 packet) or palm sugar

– salt and pepper

– 1/4 cup olive oil

– 1 (6-ounce) block sushi-quality tuna (fresh is best)

– 1/2 ripe, sliced avocado

 

INSTRUCTIONS:
– In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, limejuice, coconut aminos, sweetener, salt, pepper and 2 tablespoons of olive oil. Stir ingredients together until well incorporated.

– Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust.

– Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled on top.