Paleo Marinated Tuna Steaks

It's been a while since I've put up a new recipe, but now with a fully-functional kitchen out west, time to get back into it with King Sooper's/Whole Foods' finest ingredients.  Starting with a couple frozen tuna steaks, the internet turned up this recipe:

Recipe

tuna steak(s)
3 tbsp fat (coconut oil recommended)
1 tsp ginger, minced
2 cloves garlic, minced
1/2 c cilantro, chopped
juice & zest of 1 lime
salt & pepper

Mix together your fat, ginger, garlic, cilantro, lime, salt, and pepper.  Slather it on the tuna and let sit for a few hours.

Scrape off the excess marinade - saving it for later!  Heat your grill or skillet medium high, and cook about 4 minutes per side.  Heat up the leftover marinade briefly to make a thick paste.  Serve with avocado, spinach, whatever you want...

Notes

The tuna steaks came frozen solid; it took the better part of a week in the fridge before they were anything other than hockey pucks.  This made me a little cautious, so after searing both sides of the steaks, I popped the skillet in the oven for some extra time to cook through.  The steaks were just slightly on the overdone side...

Some people are strongly anti-cilantro.  While I'm no irrational hater, there always seems to be something strange about a strong cilantro flavor.  In this dish, it seemed to come mainly from the paste rather than the marinade process.  Garlic, ginger, and cilantro make an interesting combination...

Here's the somewhat colorful result, helped on by roasted orange cauliflower - toss florets with a sliced onion, garlic cloves, olive oil, and spices, and roast at 425 until soft (to be honest, the caramelized onions were maybe the best part of the meal).