Recipe by cellar door
From Barefoot Contessa and the Food Network Website. I wanted to post it here because I couldn't find it. Also planning on adding this to my primal cookbook. Uses real grilled tuna steaks instead of boring old canned or packed tuna. And it's mayo-free!
Top Review by Sydney Mike
Served this for lunch one day last week when we had a couple visiting much of the day, & it was much enjoyed, at least by the other 3 (& I'm following their lead in rating this recipe)~ For me, I'm not that big on avocados, but since they enjoyed it, what can I say but that I cook as much for myself as for the enjoyment of others! I did, however, use but 1 small avocado, & I also cut the amount of hot sauce back by half! Other than that, though, the recipe was followed! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
- 2 lbs tuna steaks, cut 1-inch thick
- 4 tablespoons olive oil
- 2 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons lime juice or 6 tablespoons lemon juice
- 2 teaspoons soy sauce, go with less if using Nama Shoyu
- 10 dashes Tabasco sauce
- 1 -2 ripe avocado, medium diced
- 1⁄4 cup red onion, small diced
- 1⁄4 cup minced scallion
Directions See How It's Made
- 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.