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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 (I would probably cut this down next time)
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice 3 limes, I used two limes and it was very limey! I would not use as much next time
- 2 teaspoons gluten-free soy sauce I used a little more
- 10 dashes hot sauce recommended: Tabasco
- 1 to 2 ripe Hass avocados medium diced (I used one for us both)
- 1/4 cup minced scallions white and green parts (2 scallions)
- 1/4 cup red onion small diced
Ingredients
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Instructions
- 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 into 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.
Recipe Notes
Read more at http://www.foodnetwork.com/recipes/ina-garten/tuna-salad-recipe.html?oc=linkback
Enjoy the Journey!
Sue
Gluten Free Coach & Home Chef
Gluten Free Lady www.glutenfreelady.com
