Tuna Salad

"Courtesy of Ina Garten"
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Katanashrp photo by Katanashrp
Ready In:
12mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
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Tweaks

  1. 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.
     

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