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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Courtesy of Ina Garten 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.
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