Prep Time
10 min
Cook Time
2 min
Yields
4 servings
Copyright 2005, Ina Garten, All Rights Reserved.
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ingredients
2
lb(s) very fresh tuna steak, cut 1-inch thick
4
Tbsp olive oil, plus extra for brushing
2 ½
tsp kosher salt, plus extra for sprinkling
½
tsp coarsely ground black pepper, plus extra for sprinkling
2
limes, zest grated
1
tsp wasabi powder
6
Tbsp freshly squeezed lime juice, (3 limes)
2
tsp soy sauce
10
dashes hot sauce (recommended: Tabasco)
1
- 2 ripe Hass avocados, medium diced
¼
cup minced scallions, white and green parts (2 scallions)
¼
cup red onion, small diced
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directions
Step 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.
Step 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.
Step 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.