Seared Tuna with Avocado

Quick and EasyGluten-FreeLow CarbAhi Tuna

Sushi-grade tuna steaks, pan seared, served with slices of avocado and a ginger, soy, cilantro, lime, garlic sauce.

Photography Credit: Elise Bauer

One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. The basis for this recipe comes by way of my cousin Laurie in Maryland (thanks Laurie!) and we’ve played with it a little.

It’s hard to go wrong when the ingredients include cilantro, avocado, jalapeños, lime, garlic, and sushi-grade tuna. The recipe calls for lightly searing raw tuna on each side and then serving. I love tuna done this way, but the tuna has to be very high quality.

My parents, on the other hand, have no intention of ever eating raw fish, sushi-grade or not. They cook their fish all the way through, so it is a little translucent in the middle, but definitely cooked. They loved it.

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Seared Tuna with Avocado Recipe

  • Prep time: 10 minutes
  • Cook time: 6 minutes
  • Yield: Serves 4


  • 1/2 cup chopped fresh cilantro leaves
  • 2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)
  • 2 tablespoons of peeled and minced fresh ginger
  • 4 garlic cloves, minced
  • 4 tablespoons freshly squeezed lime juice (from 2 to 4 limes, depending on how juicy your limes are)
  • 1/3 cup soy sauce (use gluten-free soy sauce if you need to avoid gluten)
  • 1-2 tablespoons sugar
  • Salt and freshly ground black pepper
  • 1 teaspoon dark sesame oil
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons canola oil or extra virgin olive oil
  • 4 (6 ounce) blocks sashimi-quality tuna
  • 2 ripe avocados, halved, pitted, peeled and sliced


1 Make the sauce: In a bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil and olive oil. If you want, you can purée the sauce in a blender or food processor.

2 Sear the tuna steaks: Heat a large skillet on high heat for one minute. Coat the pan with the canola oil or EVOO and let heat up for 30 to 45 seconds. Sprinkle the tuna pieces with salt. Sear the tuna for a minute on each side.

3 Serve the tuna with sauce and avocado: Transfer the seared tuna to a bowl and coat with some of the sauce. Pour some sauce on the plates, top with the tuna and serve with the sliced avocado and a wedge of lime.

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Seared Tuna with Avocado

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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45 Comments / Reviews

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Did you make it? Rate it!

  1. Gracie

    Easy Peasy & oh so delicious!

  2. Kristi

    This recipe is one of the best asian marinades I’ve ever tasted. My family and friends love it, and I get asked for the recipe EVERY time I make it. I make it exactly as the recipe states and it is absolutely perfect. I would highly recommend it!


  3. r.a.

    Glad to see you posted this again so those who missed it last time will see it. As I posted about this years ago, it is great! When fresh tuna goes on sale we either have salad nicoise or this dish. I have served this dozens of times and it is always a winner!

  4. Richard

    Left off the jalepinos b/c a bit more heat than I wanted.
    The tuna didn’t sear as well, but next time we will see about it.


  5. Randi

    This is an amazing array of ingredients! I didn’t read the recipe thoroughly and ended up putting the avocado in the sauce. I mashed it and served it over the fish (the sauce texture didn’t lend itself to coating…). DELICIOUS!


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