1 ½red jalapeño chilesminced, plus ½ red jalapeño thinly sliced
2green onionsfinely sliced
3tablespoonsfresh squeezed orange juice
⅓cupsoy sauce
1tablespoonhoney
kosher salt and freshly ground black pepper
1teaspoondark sesame oil
¼cupextra-virgin olive oil
2tablespoonscanola oil
2 8-ouncesushi grade ahi tuna steaks
1ripe avocadopitted and diced into 1 inch chunks
¼cuppea shoots
2cupssteamed green beans
1teaspoonsesame seeds
cilantro for garnish
Instructions
Combine the ginger, garlic, lime juice, lime zest, orange juice, cilantro, jalapeno, soy sauce, honey, salt, sesame oil and olive oil in a large bowl. Set aside or refrigerate until ready to serve.
Heat a large cast iron skillet on high add the canola oil. Sprinkle the tuna steaks with salt and sear in skillet for 1-2 minutes, depending on thickness, on each side.
Place ⅓ cup or so of sauce on a plate and place the tuna on top of the sauce with the green beans on the side. Add more sauce to the top of the tuna and garnish with avocado, jalapeno slices, cilantro and pea shoots. Dress the green beans with 1 teaspoon or so of the sauce and garnish with more cilantro and sesame seeds.