Ahi tuna is one of our favorite fish, and this sauce is absolutely killer with a nicely seared piece of fresh ahi. Besides it being amazingly tasty… there is hardly any prep work involved! Just put everything in a blender!
Just because you don’t love tuna the way we do doesn’t mean you have to miss out on this killer sauce- it’s also delicious on grilled shrimp, as a salad dressing (shredded chicken + slaw mix; or, sliced beets + chopped beet greens + sunflower seeds), or as a sauce for fish tacos.
We try to avoid unfermented soy, so instead of soy sauce, we use coconut aminos. I like this one a lot- I have found it at both Natural Grocers and Witheys.
If you decide to give this a go- and I highly recommend that you do!- it is amazeballs with this. Ermagerd.
- 1 ripe avocado
- 1 small bunch fresh cilantro (chop off the bulk of the stems)
- 2 jalapeños, seeded, de-ribbed, minced
- 2 tablespoons of peeled and chopped fresh ginger
- 4 garlic cloves, peeled and squashed
- 4 Tbsp freshly squeezed lime juice (from 2 to 4 limes, depending on how juicy your limes are)
- ⅓ cup coconut aminos (we use this instead of soy)
- Salt and freshly ground black pepper
- 1 tablespoon dark sesame oil
- ¼ cup extra-virgin olive oil
- Put all the ingredients in a blender.
- Puree until smooth.
- Killer over seared tuna. Also amazing over grilled shrimp or seared scallops.
- Will keep in a covered container in the fridge for at least 4 days.
recipe adapted from Simply Recipes.
Leave a Reply