Seared Ahi Tuna

Summary

Yield	2 Servings

ahi tuna sashimi block (6 oz.)

3 1⁄2 tablespoons

extra virgin olive oil

salt, as needed for seasoning

1 tablespoon

blackening spice

large avocado, peeled, pitted, diced

serrano chile or jalapeno chile, seeded, deveined, minced

1⁄3 cup

fresh cilantro, chopped

1⁄3 cup

red onion, chopped

1⁄4 cup

fresh lime juice

2 teaspoons

fresh oregano, chopped

salt and pepper, to taste

1 teaspoon

soy sauce, high quality

lime or lemon wedges

Heat heavy small skillet over high heat for 2 minutes.
Brush tuna with 1/2 tablespoon oil; sprinkle with salt and season evenly with blackening spice.
Place in skillet and sear until all sides are brown on the outside and almost opaque in center, about 1 minute per side for a 1" thick block.
Cool tuna.
For avocado tartare, combine remaining 3 tablespoons oil, and all remaining ingredients in medium bowl.
Using a fork, mix just enough to blend.
Season tartare to taste with salt and pepper, then chill.
With a very sharp knife, cut sashimi into slices.
Arrange sashimi slices on a platter, and drizzle with very good quality soy sauce, and light squeeze of a lime or lemon wedge.
Neatly arrange the avocado tartare on the plate.
Serve with baguette slices or lavosh.