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Deelish.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.
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!
We had this for dinner last night and I just realized that I had misread the recipe and left out the soy sauce. It was great even that way and we plan on having this again. I might even add the soy sauce next time….I’ll let my husband make the call on that one.
This dish is wonderful. I don’t care for rare tuna so I seared the tuna and finished cooking the tuna in the oven at 350 for 20 minutes. The tuna was not dry at all. The sauce is very flavorful. This is a very easy and quick recipe to make. Will be making this again.
I made this last night for my lady friend and it was a huge success. A high end restaurant style meal that came together quick and easy. I substituted honey for sugar, paired it with stir fry vegetables and topped it with sesame seeds as well as the avocado. This one is a keeper, thanks for the great recipe.
This is a fabulous recipe. I love it every time I cook it and so do all the people I’ve served it to. I cannot tell you how many times I’ve shared it. I don’t change the ingredients at all, but I do serve it over a bed of sliced raw cabbage. The sauce on the cabbage is so good. Thanks!
This is my first time on Simply Recipes and as soon as I saw this I grabbed the keys to my car and went to the store for the necessary spices. I had just purchased two Ahi Tuna steaks earlier today and I have to say, this is delicious! I ended up cooking the fish a little too much since I did not want it quite so rare, but the sauce turned out amazing. The avocado complimented the sauce and made the tuna more mouthwatering than it already was. Thank you for sharing!
This is the best ahi recipe ever. We brought an ahi back from Hawaii and sawed it into steaks (while frozen) and vacuum packed them. This is the very best recipe! As alaskans, we usually eat king salmon steaks, halibut, ling cod, crab, deer, shrimp, etc. but this is my husbands new favorite!
Absolutely delicious! We loved the recipe. We didn’t have any soy sauce so, we substituted balsamic vinaigrette for the soy sauce. It worked very well. If folks are looking for a variation on the recipe, that’s the way to go. It also cuts down on the salt. :)
Great recipe and very tasty. Just a quick note to say that there is no such thing as ‘sushi-grade’ fish, it’s more marketing than anything else. If it’s fresh, it’s sushi grade. The fish that are delivered to sushi restaurants are either flash frozen fillets or whole fish but no standard exists for eating raw to being cooked.
Fabulous – I have been anxiously awaiting to prepare the tuna that I got yesterday at a farmer’s market, and it was everything I had hoped and more. I cooked it on the grill with a vegetable pan – two minutes per side. I took the rarer pieces in the middle and my husband who wasn’t sure he would like it took the ends, more medium. He loved it (darn it). I did take a picture!
My wife and I are both very excitable cooks!!
We eat sushi grade tuna at least twice per month. I have prepared it almost every way possible. This happens to be the recipe that we have been looking for. We live outside Chicago and have access to great tuna at the fresh market in the city… I can be there and home in 45 minutes. I’m on my way and thanks.
Since the first time I made this dish, I went crazy it’s absolutely delicious. Since then I make this dinner for my wife frequently and she loves it. I added a lil bit more jalapeños to it to make it more spicy, it’s great for tastebuds, and we accompany it with some salt crackers, although it’s kind of hard to find any tuna steaks nearby, but I’ll guarantee it I’ll be worth it. Trust me, Good Luck!
Had this tonight for dinner with a date. Both of us were thoroughly impressed! Made it with fresh albacore and used the freshest ingredients came out delicious will definitely make again!
I made this last week. Although the basic recipe is quite good, the juice from 4 limes overpowers the dish and had everyone either reaching for the salt to counter the acidity or pushing it away entirely. If I made it again I would only use 1 lime and would provide most of the sauce on the side and let everyone chose the amount they wanted.
Was pretty disappointing.
I enjoyed the meal very much as did my wife and daughter. However, we all thought the soy was overwhelming. Next time might try significantly less soy and add a little juice,ie oj or pineapple.
I made this for my boyfriend’s birthday last night and it was delicious! Loved all the strong flavors. I don’t usually like tuna, but I liked this recipe! Thanks Elise!
This recipe looks incredible. My question is whether we can substitute using frozen tuna steaks (like from Trader Joe’s) instead of the sashimi grade tuna? I have some steaks in the freezer that I want to use and this looks like the perfect recipe. I assume we need to cook the thawed frozen steaks longer than 1 minute each side? Suggestions?
Personally, I think I would cook the tuna medium (touch of pink in middle) versus ultra rare. ~Elise
I have made this several times. The only suggestion I have is this: I like my avocados cold, so I peel and slice them early and keep them in the fridge until serving. The warm tuna, with the spicy jalapeno and a cool avocado is to die for. My wife was thoroghly impressed. Thanks a million.
Just had to add my vote to the suggestions that this sauce is amazing with chicken too! I’ve made this dish with tuna that wasn’t sushi grade (so it had to be cooked through), and thought the sauce was the real star. This time I marinated boneless, skinless chicken thighs in the sauce for a couple hours, then cooked the chicken on a Foreman grill. I boiled the remaining marinade so it was safe to use as a sauce over the chicken, avocado, and brown rice. Fantastic combination of flavors.