Seared Tuna Salad with Avocado and Scallions
Classic Barefoot Contessa Salad with Tuna, 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
This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad. I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well. It's an amazingly simple and easy dish, that always impresses a crowd.