Tuesday, April 28, 2009

Corinne's Seared Tuna and Avocado Salad

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This salad is so decadent, delicious and the perfect dish for a light lunch. Corinne made this for me on my recent trip to Seattle. It originally came from the Barefoot Contessa, Ina Garten. It serves four, but we almost ate the entire thing because it was so good!

2 lbs very fresh tuna steak (yellow tail)
4 T extra virgin olive oil, plus extra for brushing
1-1/2 tsp Kosher salt
1/2 tsp coarse ground black pepper
2 limes, zest grated
1 tsp wasabi powder
6 T freshly squeezed lime juice (3 limes)
2 tsp soy sauce
10 dashes hot sauce (Tabasco)
1-2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, diced small

Brush the tuna with olive oil, then sprinkle with salt and pepper. Place the tuna steaks in a very hot frying pan and cook for only 1 min. per side. Set aside on a platter. In a small bowl combined the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. Cut the tuna into chunks. Place the tuna, scallions and red onion on a serving platter and gently mix. Pour the vinaigrette over all. Serve immediately.

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