{"id":5016,"date":"2014-09-08T09:43:53","date_gmt":"2014-09-08T15:43:53","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=5016"},"modified":"2014-09-10T09:55:46","modified_gmt":"2014-09-10T15:55:46","slug":"5016","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/09\/5016\/","title":{"rendered":"From The Admirals Kitchen – Pan-Seared Tuna with Avocado, Soy, Ginger and Lime"},"content":{"rendered":"

<\/h1>\n

Ingredients <\/strong><\/h3>\n

2 big handfuls fresh cilantro leaves, finely chopped
\n1\/2 jalapeno, sliced
\n1 teaspoon grated fresh ginger
\n1 garlic clove, grated
\n2 limes, juiced
\n2 tablespoons soy sauce
\nPinch sugar
\nSea salt and freshly ground black pepper
\n1\/4 cup extra-virgin olive oil
\n1 (6-ounce) block sushi-quality tuna
\n1 ripe avocado, halved, peeled, pitted, and sliced<\/p>\n

Directions<\/strong><\/p>\n

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.<\/p>\n

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1\/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
\n
\n<\/strong><\/p>\n

\"jcs-sportfishing-cabo-logo21-300x249\"<\/a>Blvd Marina Plaza de la Danza, Cabo San Lucas,<\/strong>
\nLos Cabos,\u00a0 Baja California Sur, Mexico<\/strong>
\nEmail:\u00a0jcsport@caboguide.zzn.com<\/a><\/strong>
\nWebsite:\u00a0http:\/\/www.jcsportfishing.com<\/a><\/strong>
\nVideo: http:\/\/youtub.e\/zNBk33jCjCk<\/a><\/strong>
\nDialing from U.S.\/CAN 011 52 1 624-147-5821<\/strong>
\nOffice\/Home 011 52 624-0143-1267<\/strong>
\nDialing Locally: 044-624-147-5821<\/strong>
\nDialing Locally: Office\/Home 143-1267<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 2 big handfuls fresh cilantro leaves, finely chopped 1\/2 jalapeno, sliced 1 teaspoon grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 tablespoons soy sauce Pinch sugar Sea salt and freshly ground black pepper 1\/4 cup extra-virgin olive oil 1 (6-ounce) block sushi-quality tuna 1 ripe avocado, halved, peeled, pitted, and sliced […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5016"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=5016"}],"version-history":[{"count":5,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5016\/revisions"}],"predecessor-version":[{"id":5021,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/5016\/revisions\/5021"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=5016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=5016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=5016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}