Seared Ahi Tuna and Avocado Tartare
1 6-ounce ahi tuna steak
3 1/2 tablespoons extra-virgin olive oil
1 large avocado, peeled, pitted, diced
1 serrano chile or jalapeño chile, seeded, de-veined, minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 tsp chopped fresh oregano
Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.
Note: I rarely add the oregano and usually put in a bit more cilantro. Don't overcook the fish, he lime juice will "cook it" a bit more. Don't over mix or it gets mushy. I usually mix all the other ingredients, then add the tuna and avocado and just mix it in lightly. Makes about 2 1/3 cups.