Thank you again, Ina. We all love this dish (though I go light on the Tabasco when we’re eating it with Emma)—it’s just perfect (quick, easy, delicious) for a warm-weather-night’s family dinner, plus I make it year-round whenever I have the girls for lunch, or if Bruce invites a client. It reminds me a lot of The BEST Guacamole because of the all the lime and salt, so if you like that you’ll also like this—and vice versa. I used to make this every time I went to Costco and they had wild ahi (which is all the time at my store), but now with all the news about high levels of mercury in fish I’m much more circumspect about eating tuna any time it’s not a special occasion or I just can’t think of anything else as scrumptious to make.
2 pounds very fresh tuna steak, cut 1-inch thick
4 T olive oil, plus extra for brushing
2 1/2 t. kosher salt, plus extra for sprinkling
1/2 t. coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 t. wasabi powder
6 T freshly squeezed lime juice (3 limes)
2 t. 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
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.