Chef Bud Andersen from Ben E. Keith foods treated The Early Show to a delicious and fresh and quick meal.
Pan seared tuna is a very simple and light meat. Ahi tuna can be expensive to order at restaurants, but now you know how to cook it at home.
Pan Seared Tuna w/Avocado Radish Salad
2 C finely cut fresh cilantro
½ ea jalapeno, sliced
1 clove garlic grated
1 tsp fresh ginger grated
2 ea limes juiced
2 TBSP soy sauce
¼ C extra virgin olive oil
6 oz sushi-quality tuna
1 each ripe avocado, halved, pitted, peeled and sliced
6 ea sliced radishes
¼ ea cucumber, seeded. cut diagonally
1 Tblsn kosher salt
¼ tsp McCormick coarse ground black pepper
In a mixing bowl whisk, the cilantro, jalapeno, ginger, garlic, soy sauce, lime juice, salt, pepper and 2 tblspn of olive oil until well incorporated. Divide mixture in half, add tuna to mixture before searing for no more then 15 minutes.
Over a medium high flame, place a skillet, and add 2 Tablespoons of olive oil. Sear for about 2 minutes per side for rare, and an additional 2 -3 minutes for well done. Mix the avocado slices, radish slices, cucumber slices and carrots together, splash with sesame oil, and serve seared tuna on top of salad mixture.