2 1/2teaspoonskosher saltplus extra for sprinkling
1/2teaspooncoarsely ground blackplus extra for sprinkling
2limeszest grated (I would probably cut this down next time)
1teaspoonwasabi powder
6tablespoonsfreshly squeezed lime juice3 limes, I used two limes and it was very limey! I would not use as much next time
2teaspoonsgluten-free soy sauceI used a little more
10dashes hot saucerecommended: Tabasco
1to 2 ripe Hass avocadosmedium diced (I used one for us both)
1/4cupminced scallionswhite and green parts (2 scallions)
1/4cupred onionsmall diced
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