\n
\u00c2\u00a0<\/p>\n
2 tuna steaks (big eye, yellowfin, or albacore; about 1 1\/4 in. thick, 5 to 6 oz. each) <\/span><\/p>\n 1 teaspoon minced or pressed garlic <\/span><\/p>\n Salt and pepper <\/span><\/p>\n 2 teaspoons vegetable oil <\/span><\/p>\n 1\/4 cup sake <\/span><\/p>\n 2 tablespoons soy sauce <\/span><\/p>\n 3\/4 cup finely chopped tomatoes <\/span><\/p>\n 2 tablespoons finely chopped green onion <\/span><\/p>\n 1 tablespoon chopped fresh cilantro <\/span><\/p>\n 1 tablespoon lemon juice <\/span><\/p>\n 6 to 8 slices peeled avocado (3 to 4 oz. total) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1\/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 tuna steaks (big eye, yellowfin, or albacore; about 1 1\/4 in. thick, 5 to 6 oz. each) 1 teaspoon minced or pressed garlic Salt and pepper 2 teaspoons vegetable oil 1\/4 cup sake 2 tablespoons soy sauce 3\/4 cup finely chopped tomatoes 2 tablespoons finely chopped green onion 1 tablespoon chopped fresh cilantro 1 tablespoon lemon juice 6 to 8 slices peeled avocado (3 to 4 oz. total) \u00c2\u00a0 Rinse tuna; pat dry. Spread garlic on both sides…<\/p>\n