Seared Tuna Salad - Ina Garten - week 20 of 52

This Ina Garten salad is her variation on regular tuna salad. The recipe is very easy, but beware – if you grill the tuna in a sauté pan, it is quite difficult to clean afterwards. Nothing sticks to pans like cooked fish! You can also throw the steaks on a hot grill to cook.

I would suggest decreasing the amount of salt in the recipe and I added some ponzu (asian citrus-based sauce) to the dressing.

The salad is very rich and filling. Ina suggests serving it at room temperature, but I found the salad too heavy when warm. I refrigerated the salad before eating and found it a little lighter. This was not my favourite recipe from Ina – I prefer my tuna uncooked, in sashimi form.

Bon appétit!


Seared Tuna Salad – serves 4

$$$

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 Hass 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.

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. Serve at room temperature.