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Tuna Salad

Copyright 2005, Ina Garten, All Rights Reserved


  • 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


  • 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.

Categories: Fish  Lunch  Misc. Salad  Salad  Sandwich 
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