recipes barefoot contessa

Tuna Salad (Serves 4)

Copyright 2005, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

2 pounds very fresh tuna steak, cut 1” thick
4 tablespoons olive oil, plus extra for brushing
kosher salt and freshly ground black pepper
Grated zest of 2 limes
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes Tabasco sauce
2 ffirm, ripe Hass avocados, large diced
1/4 cup minced scallions, white and green parts (2 scallions)
¼ 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 sauté pan and cook for only one 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 Tabasco. 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.