Grilled Tuna Salad
2 lbs- Sashimi Grade Tuna Steak, 1-inch thick
Good Olive Oil
Kosher Salt and Freshly Ground Black Pepper
Grated Zest of 2 limes
6 TBs freshly squeezed lime juice (3 limes)
1 teaspoon wasabi powder
2 tsp soy sauce
10 dashes Tabasco Sauce
2 Firm, Ripe Hass Avocados, large diced
1/2 red onion, thinly sliced
1/4 cup minced scallions white and green parts (2 scallions)
1 to 2 TBs toasted sesame seeds
Heat the grill. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot grill for 2.5 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw on the inside. Allow to cool slightly and cut into large bite-size cubes.
For the dressing, in a small bowl, whisk together 1/4 cup of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, tabasco, 2 1/2 teaspoons of kosher salt, 1/2 teaspoon of pepper. Toss the avocados in the dressing and then arrange the avocados, tuna and red onion on individual plates. Drizzle with some dressing and sprinkle with scallions and toasted sesame seeds. Serve at room temperature.
Serves 4 to 5
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