Pan Seared Tuna Pomelo Extravaganza

2 big handfuls fresh cilantro leaves, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, grated
1/4 Cup Pomelo Juice
2 tablespoons soy sauce
Sea salt and whole black pepper corns
1/4 cup extra-virgin olive oil
1 (16-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Serves four

In a mixing bowl, combine the cilantro, ginger, garlic, pomelo juice, soy sauce, salt, pepper, and 2 tablespoons of olive oil. Let sit.

Blend the salt and whole peper corns, to a light meal connsistency, put aside in small dish.

Pour the mixing bowl with cilantro etc. into blender. Blend on high until ingredients are frothy.

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.

yum

Hot Pockets- Nuke for 5, chop in half, shove in fridge (dangerous heated goo must be temporarily quarentined) and 2 minutes later. Viola!!! Manufike (feek, I dunno?)