Tuna Salad

Total Time:
12 min
Prep:
10 min
Cook:
2 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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)
  • 1/4 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.

Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    166 Reviews
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    It was AWFUL as written...Wayyy too much salt and lime juice...I dumped the original dressing and started over with only 1/4 tsp of salt and 1 Tbsp lime juice...adjusting until I got it right..
    Very tasty. Just resist the temptation to cook the tuna just a little bit longer. The vinaigrette seems to finish it off after the salad is assembled. We loved it!
    Way too much salt!! Delicious but would cut salt down to 1 teaspoon and adjust from there.
    Ina, Thank you for this recipe. It was excellent. I wish i would have found it over the summer. That's o.k. I have it now. It was very refreshing. The avocado adds a creamy texture to all of the bold flavors. This will be a weekly dish for me.
    I only used 1lb of tuna but followed the rest of the directions to a t. We put the tuna salad over arugula with tomato and cucumber and I served it with garlic/soy sauce asparagus. Don't let it sit or the tuna will absorb the soy sauce color and lose the rare look. Top your tune with sesame seeds and you got yourself a winner dish!
    The combination of ingredients in this recipe are wonderful! Have to admit I use lemon instead of lime, just my personal taste. I crave it! 
    Thanks Ina, just fabulous! 5 STARS!
    I liked this recipe very much, I did however make a few changes based on availability and preference. I was out of Wasabi, so substituted cayenne, and I added agave for sweetness. Because I am not a red onion fan, I substituted cilantro. I did heed the other reviews and used only two limes. This was so wonderful. Also, cooked the tuna on each side for one minute, lovely.
    My husband and I LOVE this recipe. However, I did not salt and pepper the tuna before searing as there was plenty of salt in the soy sauce. I used just 4 Tbsp. of lime juice. I agree, as written, it was just too tart. Also added a couple tsp. or so of agave nectar to sweeten the dressing.Keep tasting and adjusting. Only used half of the amount of dressing, which lightened it up a bit.
    AWFUL!!!!!!! AND I LOVE HER..THE TUNA WAS COOKED PERFECT AND ALL THE OTHER RECIPES INGREDIENTS WERE FINE,,,,EXCEPT..OMGGGGGG! WAY TOO MUCH LIME JUICE,,WHAT A WASTE OF BEAUTIFUL TUNA,,BOTH MYSELF AND MY BOYFRIEND WERE DYING TRYING TO EAT IT ,,FINALLY WE SURRENDERED..AND STARTED TO TALK ABOUT,,THAT IT IS A GOOD CONCEPT AND WHAT WE COULD DO DIFFERENT..AND IT LOOKED GORGEOUS,,SO IF I WAS ONLY TAKING A PICTURE THEN THAT WOULD BE GREAT..BUTTTTT..SO I WILL DO AGAIN ....JUST DIFFERENT..
    This salad is great! definately a keeper.
    This was without a doubt the nastiest tasting tasting recipe I have ever made. Way too much lime juice and the soy sauce just added insult to injury. I could not eat it. My husband complained about the bitter taste in his mouth for a day afterwards. I followed the recipe to a tee except substituted cooked fresh salmon for the tuna and I did not have wasabi. I'm convinced that was not the issue. It was a waste of fresh salmon and really delicious avocados. Don't waste your time on this offensive recipe. I really love Ina but will never use this recipe again.
    It was good.  
     
    The one thing I will change for next time is that I will only use 4 tablespoons of lime juice instead of all the 6 tbsp. It was really too, too lemony for our taste. 
     
    Awesome. My husband just got back from a Baja fishing trip and we had fresh, fresh, fresh tuna. Made this and it was out of this world. I went a little heavy on the wasabi because we like it hot. Next time I will not sear the tuna. I think the texture would be better. The flavors are lovely.
    I like all of the ingredients in this recipe and thought this would be delicious however I did not like the combination with the tuna.
    This salad makes my tongue dance! A friend prepared this for my husband and I and I've prepared it since then and we LOVE IT!!! The balance of acidity and creaminess is so deliicious.
    I love this salad :
    I watched Ina prepare this recipe and mine looked exactly as hers. However, I thought the dressing was too salty and very tart. Next time I plan to assemble the onions, the tuna and some of the dressing and serving it on a half of avocado atop a bed of lettuce.
    Tastes great. Looks a little green if you leave the avocado very long in the vingerette
    My husband and I LOVE this dish. It always the one we pick when we want a special meal and we can get fresh Tuna. This one make we meow. It's worth the hour+ drive to get to the supermarket that we know can get fresh fish. No changes made or needed,
    I LOVED this salad. It had so much kick! It was a little salty, but I think that it was the soy sauce that I used. I will use low sodium next time. I forgot to add the avocado at the end, but it was still delicious. I used wasabi paste instead of powder because it was easier to find. I will definitely make this again. I am trying to think of other meats that could be used in this recipe aside from tuna. 
    Way to salty. Next time I will just salt the tuna and then add salt if needed when on my plate. I also thought it had too much lime. I only used 2 juiced limes, next time I will use one and only zest one. Otherwise good, I really loved the tuna. Easy to make and fast which I liked too.
    I made this & now drool every time I think about it! YUMMM! So incredible!
    This recipe was so easy to make. Beautiful presentation and tasted great. I didn't have quite enough lime juice, so used orange juice to make up the difference. Served it atop arugula and Boston bibb lettuce. I'll use a little less salt next time. Loved it!
    It was great, I have made it numerous times and all I have to say about the salt is salt to tast.
    I am a novice cooking tuna so I was thrilled when this recipe turned out fabulous! 
    Thanks Ina!
    Loved it! Added a splash of orange juice and a garlic clove. Yum! 
    This is an amazing recipe. I totally agree about the lemon being just fine, in fact I would prefer it with lemon. Definitely cut back on the salt. I put 1 1/2 tsp. and thought it was perfect. I also cut back a bit on the hot sauce (5-7 drops and added some chili oil. The other changes I made that I would suggest to make it is to add some garlic, sesame oil and a touch of rice wine vinegar. I served this with garlic bread and it was a huge hit!
    This tuna salad is a welcome change from the usual mayonnaise-laden canned variety! It's very flavorful and jucy. I would use a little less salt next time, but other than that, it's fantastic!
    A winner! I used left over grilled Ahi tuna and it was spectacular. I did not have lime, so substituted lemon and it was fine. My husband loved it.
    I'm always looking for ahi or yellowfin tuna recipes, and this one is DEFINITELY a keeper! I made it exactly as Ina's recipe states, except I too, thought the amount of salt was a little excessive. Cut back to one teaspoon of Kosher salt (and believe me, I'm a "salt-a-holic") and it tastes just fine. Also tweaked the tuna by coating in black and white sesame seeds before cooking. I've had it prepared this way quite often, so I thought I would do the same for this recipe, and I WAS NOT disappointed. Wonderful flavor!!! Love, love, love this recipe!
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