Prep 10 mins
Cook 2 mins
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!
- 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
- 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.
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]