From my sister-in-law, Kelly

Thanks for this recipe (and your spins). Any chance of getting a picture next time you make it? I'm putting this on the menu very soon!

Here is a recipe we LOOOOOOOOOOOOOOOOOVE. Its Tyler Florence's Tuna, but I added my spin on it in parentheses...Like I said, doubtful the kids would eat it but ya never know!!!

Ingredients:
Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, quartered and sliced, seeds removed (I use 3)
4 teaspoons grated FRESH ginger (I use a lot. Like 3 tablespoons) (helpful hint I learned...buy fresh ginger, peel it, then leave it in the freezer until you need it. Its easier to grate when its frozen, and a lot less messy)
4 garlic cloves, grated or crushed
4 limes, juiced (I use 5)
1/2 cup soy sauce (definitely use low sodium-the recipe is super salty)
1/8 teaspoon sugar (I skip this...what's 1/8 teaspoon really gonna do?)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna (It doesn't really matter how much...I've used a total of 1 lb and I've used a single 6oz piece)
2 ripe avocados, halved, pitted, peeled and sliced (not really necessary, you eat it on the side, it doesn't go IN the recipe, but is delicious with it)
Not necessary, but I use sesame seeds to coat the tuna with the pepper. Just buy toasted seeds or even flavored ones
Directions:
In a mixing bowl, combine the jalapeno, ginger, garlic, lime juice, soy sauce, sugar (if you use it), salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Add the cilantro last. At first it will look like there is way too much cilantro and not enough liquid, but let it sit. The cilantro withers a bit and the consistency ends up perfect. Just stir it a few times while you're preparing the next step.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with pepper and sesame seeds. Lay the tuna in the 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. Cook at this stage for about 1 minute. The mixture will reduce a bit and bubble in the pan. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. = YUM. The cold or room temp mix poured over the hot reduced sauce from the pan makes an AMAZING combination. So good. I've been known to eat the cilantro mixture like its a bowl of cereal.

Also another good tip - you can make the sauce a day or hours in advance, just don't add the cilantro until 5 mins before using it to cook. It melts all the flavors together. We're having this for dinner tonight. Drool.