Not Your Average Tuna Fish Salad

Not Your Average Tuna Fish Salad

I make a half recipe of this for lunch at least twice a month. Even though the avocado keeps for a day in this salad, I prefer fresh avocado so typically make a smaller batch for Joshua and I. If you halve the recipe, go ahead and use a whole avocado. I’ve never heard anyone say, “gee, this has too much avocado.”
Also, I use frozen fish for this recipe more often than not. While it’s a nice luxury to be able to pick up a fresh tuna steak from Whole Foods for this recipe, the reality is I keep a 2 lb package of wild caught tuna steaks in my freezer most of the time, so this is my go to. As long as I don’t overcook it on the sear – it is one of my favorite lunches, fresh, frozen, however!


Not Your Average Tuna Fish Salad

One of my favorites from the Barefooot Contessa.

Ingredients

  • 2 pounds very fresh tuna steak, 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 coarsely ground black, plus extra for sprinkling

  • 2 limes, zest grated

  • 1 teaspoon wasabi powder

  • 6 tablespoons freshly squeezed lime juice (3 limes)

  • 2 teaspoons soy sauce

  • 10 dashes hot sauce (recommended: Tabasco)

  • 1 to 2 ripe Haas avocados, medium diced

  • 1/4 cup minced scallions, white and green parts (2 scallions)

  • 1/4 cup red onion, small diced

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, and cover with foil.
  • 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. Pour the vinaigrette mixture over the tuna and carefully mix.

    Tips: This recipe can be easily halved and if you are only cooking for 1 or 2, and I would definitely recommend it as even a half recipe makes quite a bit.


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