Monday, February 25, 2008

Pan-Seared Tuna with Avocado, Soy, Ginger and Lime

I got some fresh fish over the internet! Yup, fish over the internet. The sucker was caught on Monday or Tuesday and at my house on Thursday. How cool is that? I'm a big fan of tuna so when I heard about Kona Kampachi from Kona Blue I knew I wanted to try it. Within a few days I had the most amazing sushi-grade Hawaiian yellowtail sitting right in my fridge. Now, what to do with it . . .

I sliced a few pieces and made up a dipping sauce. MMMmmmmm, good. But I had three pounds of the sucker so I also decided to make Pan-Seared Tuna with Avocado, Soy, Ginger and Lime. I found this Tyler Florence recipe online at Food Network. Pan-searing is a perfect way to cook this high quality fish because it just gets seared for a bit on the outside and the inside is still pretty raw. I doubled the recipe since it is only for a single serving. We served it over a few handfuls of fresh baby spinach. The avocado and the yellowtail played off of each other so well. It was a really simple and tasty meal. And very healthy too!

The recipe was really good but it was the fish that stood out. I wish I had some more time this week so that I could play around with some sushi rolls. I'll have to order some more and try that next time.

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