Barefoot Bloggers ~ Tuna Salad

This weeks Barefoot Bloggers recipe comes from Kate @ Warm Olive and Cool Cocktails ( I just love the name of her blog, don't you!). This was a tuna salad with an Asian twist. It was FABULOUS!! I love tuna in any form. From a can, in a steak or sashimi style. This recipe did not disappoint. I will warn you though, it was very pricey (here in NO. VA that is). I discussed it with hubby before I dropped the $40 on the tuna steaks. This was a welcome surprise to me since he does not relent on the budget very often. My love is very frugal for which I am very grateful. So I had to make sure I didn't mess anything up...this was precious meat.

I grilled the steaks for exactly 2 minutes (my husband likes his fish a little more done than I do) on either side. I omitted the wasabi powder since I knew I could not handle the heat and added sesame seeds. Then I served it on a stupendous veggie salad filled with lovely jewels from the farmers market. Can you say DeeeLish!! So very yummy. The creamy avocado with the salty soy mixed with the perfectly grilled tuna, oh my goodness!!! So Good!! My dear Ina, where do you come up with the inspiration for such loveliness? It is a gift...

To find out more about the Barefoot Bloggers check out their website here.
Bon Appetite!
Mary
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuna Salad
By Ina Garten

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.

Labels: