It started with a 5:38 pm text message from LP. “Got a seared tuna with Asian slaw recipe??? You have 5 minutes… I’m at the supermarket.” No pressure or anything.
Nothing in my book o’ recipes but I remember printing out this tuna salad recipe from Ina via Food Network last summer. Seared tuna, rich avocado and crispy onion tossed with a refreshing vinaigrette of wasabi, lime juice, soy sauce and hot sauce. I’m drooling as I write this post. This salad can be served over mixed greens or rice for a complete meal.
Barefoot Contessa’s Tuna Salad
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 Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced
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.