Tuna Salad

Took a break from fish for a few weeks, and my waistline is showing it.  So back to what works.  I looked up tuna and avocado and this recipe came up.  D and I both liked it, and it is really nice for the hot weather. 

The one issue we had was what to serve it with.  I had it with pita bread. D had it with rice.  I think making into lettuce wraps would work as well.  We will have again.

Tuna Salad

Photo by ALB

Recipe adapted from Ina Garten

Level: Easy
Total: 12 min
Prep: 10 min
Cook: 2 min
Yield: 4 servings

Ingredients
24 oz very fresh tuna steak, cut 1-inch thick
3 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.

7 Smart Points (my additions/subtractions at 4 servings)