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Tuna Salad
Copyright 2005, Ina Garten, All Rights Reserved

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

Copyright 2006 Television Food Network, G.P., All Rights Reserved

1/4 cup red onion, small 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 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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

mix.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved