The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.
This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend. It’s a great addition to any potluck, or just a simple summer lunch or dinner. Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.
The best part about this is you can assemble it early in the day and the flavors will meld over time. Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.
Here’s a video of how to make this salad! https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc
Seared Tuna Salad with Avocado and Scallions
Ingredients
- 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
- olive oil (1/4 cup, plus more for cooking the fish)
- kosher salt and black pepper
- 1 tsp wasabi powder or paste
- zest from 2-3 limes
- 6 Tbsp freshly squeezed lime juice (3-4 limes)
- 2 tsp soy sauce
- 10 dashes Tabasco Sauce
- 2 ripe avocados, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped scallions
- 2 Tbsp sesame seeds
Instructions
- Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
- For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
- In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.
Notes
