Ingredients
2 # Ahi tuna (try to get sushi grade)
10 limes (juice from)
10 cloves garlic (loosely diced)
½ onion (loosely chopped)
2 cerrano chili peppers (loosely diced)
⅓ cup olive oil
½ cup sauvignon Blanc
½ cup Ketel One Vodka
2 inch piece of ginger (loosely diced)
1 t cumin
1 t dill
1 t salt
Dash of red pepper flakes
1 t oregano
Dash of chili powder
Black pepper
2 T Butter

Directions
In a bowl, combine the all the ingredients (minus the tuna and the butter), and whisk thoroughly. Take your tuna and put in the bowl, being sure to cover it all up. Put in the fridge to marinate for an hour.

After an hour, pour the marinade into a stock pot and put on medium heat. Put 2 T butter in a sauté pan, along with 1 T of the marinade, and set the pan over medium high heat. Quickly sear the tuna (no more than 2 - 3 minutes per side), leaving it fairly rare on the inside. Kill the heat and get ready to plate.

To serve, I usually do sushi rice in the center of the plate (shaped with a ¼ cup measuring cup), slice ¼ inch wide slices of the ahi and lay them around the rice, some nice green beans (or asparagus) for color, and pour a little of the heated marinade over the top.