Tuna recipe with Cilantro, Jalapeño, Avacado, Soy sauce, Ginger.......

I know there is a kitchen section on the forums, but I figured a few of you guys may want to hear about this one here. An awesome recipe for seared tuna as well as other fish. Follow it to a tee and you'll sure to impress yourself and others. I know there are lots of tuna running around right now, so check it out!


2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced


In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the pan with 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 over the whole plate.




  • TerrenceTerrence Posts: 23 Greenhorn
    Wow! that sounds great! My wife is from Peru and uses a similar recipe for Ceviche minus the soy sauce and add Aji Amarillo and Rocoto Aji instead of Jalapeno.
    Will try your recipe, thanks!
  • bugdocbugdoc Posts: 421 Officer
    Out of curiosity, does blackfin tuna make decent ceviche? I don't want to make the same mistake once if someone else has tried.

    Southeast Florida kayak launch sites at http://www.floridakayaksites.info
  • LivinthedreamLivinthedream Posts: 207 Officer
    Your welcome Terrence. Bugdoc I have not made ceviche with blackfin yet. But I'm sure it would be excellent! Just be sure to gut/bleed right after catching them and keep them cold. I am friends with two of the guys that make sushi at islamorada and they say it's important to eat it within 24 hours and keep it cold from the start.
  • kayakanglerkayakangler Posts: 207 Officer
    bugdoc wrote: »
    Out of curiosity, does blackfin tuna make decent ceviche? I don't want to make the same mistake once if someone else has tried.

    I have made ceviche and tartare with the BFT. I think it was great, the tartare was my favorite, tuna, avocado, sesame seeds, cilantro, shallots or red onions, mango and a raw quail egg on top. Take some flour tortilla shells and cut them into triangles, fry them in some oil, add kosher salt and you are good to go
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