Ingredients for Ina Garten's Tuna Salad
- 2 (6-ounce) tuna steaks
- 3 tablespoons olive oil
- Kosher Salt
- Fresh Coarse Ground Black Pepper
- Limes
- Wasabi Powder
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- Tabasco Sauce
- Avocado
- 1/4 cup thinly sliced red onion
- Scallion
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How to Make Ina Garten's Tuna Salad
- Brush both sides of 2 (6-ounce) tuna steaks with 1 tablespoon olive oil. Season generously with salt and freshly ground black pepper.
- Heat a large skillet or saute pan over high heat. Add tuna steaks and sear for 1 minute per side for rare, or longer for desired doneness.
- Remove tuna from pan and let rest on a platter for 5 minutes before slicing.
- While tuna rests, whisk together in a small bowl: 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lime zest, 1 teaspoon wasabi paste, 2 tablespoons lime juice, 1 tablespoon soy sauce, and 1/4 teaspoon hot sauce (adjust to taste).
- Gently fold in 1 ripe, diced avocado into the vinaigrette.
- Cut the cooled tuna steaks into 1-inch chunks and add to a large bowl.
- Add 1/4 cup thinly sliced scallions and 1/4 cup thinly sliced red onion to the bowl. Gently toss to combine.
- Pour the vinaigrette over the tuna mixture and carefully toss until everything is evenly coated. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
7g
Fat
28g
Carbs
3g
