½ cup chopped fresh cilantro leaves
2 jalapeno chiles, seeded, de-ribbed, minced (if very hot use only one chile)
4 teaspoons grated fresh ginger
4 garlic cloves, minced
Juice from 4 limes
1/3 cup soy sauce
¼ teaspoon sugar
¼ cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-grade tuna
Salt and pepper
2 ripe avocados, halved, pitted, peeled and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of olive oil.
Place a large skillet over medium-high heat and coat with remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.