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With the holiday season right around the corner we like to try and squeeze in some filling yet lighter dishes for dinner. Hubby and I both loved this dish! It’s also easy to toss together on a busy night. 

Tuna Salad

(Adapted from Ina Garten)


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2 pounds very fresh tuna steak, cut 1” thick

4 tablespoons olive oil, plus extra for brushing

kosher salt and freshly ground black pepper

Grated zest of 2 limes

1 teaspoon wasabi powder

6 tablespoons freshly squeezed lime juice (3 limes)

2 teaspoons soy sauce

10 dashes Tabasco sauce

2 firm, ripe Hass avocados, large diced

1/4 cup minced scallions, white and green parts (2 scallions)

¼ cup red onion, small diced


Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. I also added sesame seeds. Place the tuna steaks in a very hot sauté pan and cook for only one minute on each side. Set aside on a platter.


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Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and Tabasco. Add the avocados to the vinaigrette.


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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.

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