¼ cup chopped fresh cilantro
1 jalapeño, thinly sliced
1 teaspoon minced fresh ginger
1 garlic clove, minced
¼ cup fresh lime juice, about 3-4 limes
¼ cup low-sodium soy sauce
¼ teaspoon sugar
4 tablespoons extra-virgin olive oil, divided
1 teaspoon toasted sesame oil
2 6-oz sushi-grade tuna filets
1 tablespoon olive oil
Freshly cracked black pepper
2 ripe avocados, cut into large chunks
IN THE KITCHEN
In a medium mixing bowl, stir together all of the vinaigrette ingredients until well combined. Set aside. If you want less heat, remove the seeds and veins from the jalapeños before adding them to the vinaigrette..
AT THE BRAAI
Preheat the braai on high heat for 15 minutes with the lid closed
Use a paper towel to gently blot the tuna steaks dry. Brush the tuna lightly with olive oil and season generously with salt and pepper on both sides. Brush the cooking grates clean and place the tuna on the braai. Close the lid and cook for 2 minutes. Using a large spatula, carefully flip the tuna and braai another 2-3 minutes or until it has reached medium-rare. The centre should still be bright red and raw.
Transfer the tuna to a cutting board and let it rest about 5 minutes. Use a sharp knife the slice the tuna against the grain into 13mm thick slices. Top with avocado and drizzle the vinaigrette over the top.