Avocado and Seared Tuna Steak Salad
Prep Time: 12 minutes
Cook Time: 4 minutes
Yield: 4 to 6 servings
Ingredients:
1 tablespoon olive oil
2 pounds tuna steak
1½ teaspoons kosher salt
½ teaspoon black pepper
2 red onions, peeled and diced
2 scallions, white and half of the green part (about 6 inches), sliced
2 ripe Hass avocados, peeled, pitted and diced
For dressing:
4 tablespoons olive oil
1½ teaspoons Gold’s wasabi sauce
4 tablespoons lime juice
10 dashes Tabasco sauce (about ½ teaspoon)
1 teaspoon dried coriander or 1 tablespoon fresh minced cilantro
Preparation Instructions:
• Heat olive oil in a 12-inch skillet over medium-high heat.
• Wash tuna, pat dry and rub with salt and pepper.
• Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside.
• In a small sauce pan, combine dressing ingredients and warm over medium-low heat.
• Place onions, scallions and avocado in salad bowl.
• Cut tuna into 1-inch chunks and add to bowl.
• Pour dressing over salad. Serve at room temperature.
Raw tuna is very good! It may seem strange to eat raw tuna if you're not a sushi connoisseur, but raw tuna is not only delicious, it tastes VERY different than cooked or canned tuna, it's also very healthy! You know the longest lived people in the world are from an area in Okinawa whose diet primarily consists of raw fish and rice.
Raw tuna (when fresh and sushi grade) tastes a bit like butter. Very good raw tuna will melt in your mouth like butter too, turning smooth and creamy when you chew it. Also raw tuna and avocado are perfect mates.
This recipe looks delicious and I will be making it for Friday night dinner!