It’s wonderful living in Southern California with all the fresh seafood! Visiting Santa Monica Seafood inspired me to do a fresh take on the classic tuna salad. No canned tuna or mayonnaise here! This salad is made with fresh grilled tuna. I combine it with California avocados, red onion and scallions. And serve with fresh squeezed lime juice mixed with wasabi, soy sauce, and tabasco. This will quickly become your new favorite. Keep it Fresh…simple…and significant! Britt
Always buy Tuna from a responsibly sourced fish monger. I went to Santa Monica Seafood, for high quality tuna steaks.
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1 pound very fresh tuna steak, cut 1” thick
olive oil for brushing
kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 teaspoon wasabi powder
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce (low sodium)
5 dashes Tabasco sauce
1 ripe Hass avocado, large diced
2 tablespoons minced scallions, white and green parts (1 scallion)
red onion slices
black sesame seeds and watercress for garnish
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Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil, and sprinkle generously with salt and pepper. Cook over hot coals for about 1 1/2 to 2 minutes on each side. I highly recommend grilling, but it can be cooked inside as well. Place the tuna steaks in a very hot sauté pan, and cook for 1 1/2-2 minutes on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, wasabi, lime juice, soy sauce, and Tabasco. 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. Garnish with black sesame seeds and watercress.