Tuna Salad

Submitted by Valerie in Florida

"Courtesy of Ina Garten"

 

• Ready In: 12mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 lbs very fresh tuna steaks, cut 1-inch thick
• 4 tablespoons olive oil, plus extra for brushing
• 2 1⁄2 teaspoons kosher salt, plus extra for sprinkling
• 1⁄2 teaspoon fresh coarse ground black pepper
• 2 limes, zest of, grated
• 1 teaspoon wasabi powder
• 6 tablespoons freshly squeezed lime juice (3 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended ( Tabasco)
• 1 -2 ripe Hass avocado, medium diced
• 1⁄4 cup minced scallion, white and green parts (2 scallions)
• 1⁄4 cup red onion, small diced

directions

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.
2. 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.
3. 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.

Reviews

[Klburns1]

I saw this recipe made on The Today Show years ago, 2002 or 2003, and printed from their web site. I have made it many times. I lost it during a move a couple of years ago and have missed it. Thanks so much for posting. By the way, I have found it to be too salty if you sear the tuna with salt and add salt as the recipe suggests. I leave out the salt and just sear the tuna with salt.

 

[Katanashrp]

I'm in love...with Ina ;-). I saw her make this a while ago and was very happy to see that you posted it. It was outstanding, to say the least. The lime zest takes it to a whole new level of deliciousness. I used yellow bell peppers instead of onions and scallions as a personal preference, otherwise I kept everything the same. I served it inside romaine lettuce hearts. Thank you for sharing this special treat.

 

[quartzmoon]

This was a great fish & avocado recipe. Not near as hot as I expected with the wasabi. I seared my tuna on both sides until there was a small bit of pink left. I was not sure how this was meant to be served, so I served it with rice. I think i will have the leftovers on a bed of lettuce. Can't wait to have this again.

 

[susie cooks]

This is fantastic! The flavors go together beautifully. I did my tuna on the stove in a very hot pan for about 2 1/2 minutes the first side and 2 minutes on the second side. And it was perfectly cooked for us, seared on the outside and very pink/red on the inside. The dressing is excellent. It is so easy to prep and quick to cook. I will make this often!