• Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)
• 2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)
• 4 t. grated fresh ginger
• 4 garlic cloves, grated
• 4 limes, juiced
• ½ cup soy sauce
• 1/8 t. sugar
• salt and fresh ground pepper
• ¼ cup plus 2 T. EVO
• 4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin
• 2 ripe avocadoes, halved, pitted, peeled and sliced.

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO.  Mix well.  Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.  Season the tuna piece(s) generously with salt and pepper.  Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.  Pour half of the cilantro mixture into the pan to coat the fish.  Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.