Pan Seared Ahi Tuna, Couscous, and Rainbow Chard

Tonight was Jake's turn for dinner. He decided to cook the ahi tuna I bought at Grocery Outlet. They were $2.99 per steak. He used the following recipe.

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

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.

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.

He changed it by not using the avocado, Because his mom is allergic to it, and adding green onions instead. He used 1 whole jalapeno, but seeded the whole thing (I wish he would have left some of the seeds, I like the spice).

For the couscous, he added 2 cups of chicken stock/broth, green onions, red sweet peppers, thyme, rosemary, basil, and oregano. He brought that to a boil, then added  1 cup of the couscous pearls. He cooked it covered until the liquid was gone.

The rainbow chard was easy, he took a bag of frozen rainbow chard, put it in a microwave safe bowl, added 2 tbs water, covered it with a towel, placed in the microwave for 8 minutes.

                     Perfectly seared tuna, topped with lemon slices, and flat leaf parsley.