April 8th, 2012
Recipes by Georgeanne Brennan
Bring tuna to room temperature. Season with salt and pepper. In a pan, heat oil over high heat until smoking. Add tuna and sear on all sides until browned, about 6 minutes. Remove from pan and let rest.
For guacamole, rinse, husk and finely chop tomatillos. Peel, pit and mash avocados and stir in tomatillos and shallots. Season with salt, pepper and lime juice.
Slice tuna to desired thickness, top with a spoonful of guacamole, and serve.