Seared Tuna Over Veggies

We eat fresh tuna very infrequently unless we can ensure it's sustainably fished. But when we do, we simply sear it and make a great dressing. This fish needs very little to make a simple healthy dinner. For the vegan, use the same dressing over drained, pressed and cut grilled tofu.
1/2 cup chopped fresh cilantro leaves
2 TBSP of peeled and grated fresh ginger
2 garlic cloves, grated
Juice from 2 small limes
1/4 cup soy sauce (or Tamari if gluten-free)
1 TBSP sugar
Salt and freshly ground black pepper
1 tsp toasted sesame oil
2 TBSP extra-virgin olive oil
2 TBSP avocado oil or other high smoke-point oil
4 (6 ounce) blocks sashimi-quality tuna
salt & pepper to taste
In a bowl, combine the cilantro, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil and olive oil.

Heat a large skillet on high heat for one minute. Coat the pan with oil and let heat for 45 seconds. Sprinkle the tuna with salt and pepper. Sear the tuna for a minute on each side.

Transfer the seared tuna to a cutting board and slice into long thick strips. Lay over veggies of choice. Here we used roasted scooped spaghetti squash, zucchini spirals and potatoes. Pour over the dressing and serve. Ok to serve room temperature.