Recipe courtesy of Morada Bay restaurant in Islamorada. </p><p><b>Ginger soy vinaigrette:</b></p><p><b>Ingredients:</b></p><p><li> 1 ripe jalapeno, sliced</p><p><li> 1 Tsp minced ginger</p><p><li> 1 clove garlic, minced</p><p><li> 4 limes, juiced</p><p><li> 1/4 cup sugar</p><p><li> 1/4 cup extra virgin olive oil</p><p><li> Salt and pepper</p><p><b>Directions:</b></p><p>Combine all ingredients in a mixing bowl and whisk until well blended, set aside. Yields 4 servings.</p><p><b>Ingredients:</b></p><p><li> 4 portions sushi quality tuna</p><p><li> 2 ripe avocados, halved and sliced</p><p><li> Salt and pepper</p><p><b>Directions:</b></p><p>Place skillet over medium high heat and coat with olive oil. Season tuna generously with salt and pepper. Sear tuna in hot oil for 1 minute per side, to form a light crust.