A BIG thank you to Kate of Warm Olives and Cool Cocktails (love the name of her blog) for picking this recipe. I can't believe I haven't made this before. It's classic Ina. Take simple ingredients and make something easy and fabulous out of them.
My parents were passing through Birmingham this week and my dad loooooves tuna. It was also an extremely busy week for me as I was leaving town again on Wednesday morning, so something simple like this was perfect.
It took all of about 15 minutes to throw this together and that included grilling the tuna (we like ours barely seared!). Take that Rachel Ray.
My only complaint would have to be the same complaint I have about most Ina recipes....too salty. I halved the called for amount and I still found it too salty and I'm a salt lover.
I also thought that it would have a little more kick to it with the addition of the wasabi powder and hot sauce. I may add a little more the next time I make this.
I predict this will be a "go-to" summer salad in our house.
Here's the recipe:
Copyright 2005, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Working Girl
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.