- Yield: 2 Servings
- 1 bunch cilantro, rinsed and picked over
- ¼ cup water
- 2 tsp plus 1 pinch salt
- ¼ cup rice wine vinegar
- ½ cup safflower or canola oil
- 1 (12-16 ounce) tuna steak
- pinch pepper
- 2 garlic cloves, peeled and smashed
- 1 tbsp olive oil
How to Make It
- Roughly chop the cilantro. Place in a blender with the water, 2 teaspoons salt, and vinegar. Pulse on liquefy for several minutes until the contents are smooth. Pour the safflower oil in slowly while the blender runs. Taste and season with salt as needed.
- Rinse the tuna under cold water and pat dry. Sprinkle with salt and pepper. Place a skillet over medium-high heat. Once it is heated through, add the garlic cloves and olive oil. Toss to coat and move the cloves to the edges of the pan.
- Place the tuna in the middle of the skillet and cook for 2 minutes on the first side. Flip it to the second side and cook for 1 minute. This will make it rare.
- If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3 minutes on the second with the skillet over medium heat.
- Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve while warm.