Show-stopper alert! I have made this dish so many times I can now do it without the recipe at hand. This dish never fails to impress. Not only are the flavors and textures an incredible mix of fresh citrus, heady spices, cool crunch and creaminess, but the dish plates beautifully. Once the adobo spice mixture is made (I often double the batch to keep some on hand in my spice cabinet), the dish comes together fast, so don’t be intimidated by the long list of ingredients. I urge you to make this dish now and don’t hesitate to serve it to company. You will not regret it. In fact, once you have tasted this spectacular combination, you will make it over and over again all summer long. Enjoy!
Seared Tuna Fresh off the Grill — Yeah Husband!
Plated Adobo Tuna
Dining With DINKS 
That looks delicious. I especially like the avacado and cucumber on top. I am a huge fan of ahi tuna, so I will definitely give it a whirl.
Looks good. What was the name of that seafood market?
Franks Seafood Market. Although we purchased this beautiful tuna at the Baltimore Farmer’s Market.