Tuna Salad

By LaLaCooks

Copyright 2005, Ina Garten, All Rights Reserved


7.11 - fabulous with my modifications. Salt was so overpowering that I had to drain dressing off and start again. Original recipe called for 2 1/2 tsp. Needs to be salt and pepper to taste. Next time start with juice and rind from one lime. I started with two and it was good but might be better with a littles less. I also added sesame oil to add more Asian flavor.

Ingredients

• 2 pounds very fresh tuna steak, cut 1-inch thick
• 4 tablespoons olive oil, plus extra for brushing
• kosher salt to taste, plus extra for sprinkling
• coarsely ground black pepper to taste, plus extra for sprinkling
• 2 limes, zest grated
• 1 teaspoon wasabi powder
• 4 tablespoons freshly squeezed lime juice (2 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended: Tabasco)
• 1 to 2 ripe Hass avocados, medium diced
• 1/4 cup minced scallions, white and green parts of scallions)
• 1/4 cup red onion, small diced (I like to let them soak in some cold water & then rinse before I use them raw - LB)

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.