{"id":801,"date":"2014-11-15T22:47:50","date_gmt":"2014-11-15T22:47:50","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=801"},"modified":"2014-11-15T22:47:50","modified_gmt":"2014-11-15T22:47:50","slug":"tuna-pan-seared-with-ginger-soy-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=801","title":{"rendered":"TUNA-PAN SEARED WITH GINGER SOY SAUCE"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">4 t. grated fresh ginger<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">4 garlic cloves, grated<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">4 limes, juiced<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">\u00bd cup soy sauce<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">1\/8 t. sugar<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">salt and fresh ground pepper<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">\u00bc cup plus 2 T. EVO<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman; font-size: small;\">2 ripe avocadoes, halved, pitted, peeled and sliced.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"font-family: Times New Roman;\"><span style=\"color: #000000; font-size: small;\">Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and \u00bc cup of EVO.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Mix well.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Season the tuna piece(s) generously with salt and pepper.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Pour half of the cilantro mixture into the pan to coat the fish.<\/span><span style=\"color: #000000; font-size: small;\">\u00a0 <\/span><span style=\"color: #000000; font-size: small;\">Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.<\/span><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bd cup soy &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=801\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,4],"tags":[235,234,236,187],"class_list":["post-801","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-main-courses","tag-ginger","tag-pan-seared","tag-soy-sauce","tag-tuna"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=801"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/801\/revisions"}],"predecessor-version":[{"id":802,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/801\/revisions\/802"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}