It’s that time of the month again… time for another Barefoot Bloggers recipe! This one comes courtesy of Kate at Warm Olives and Cool Cocktails (love that blog name!).
When I first saw the recipe I was totally pumped. I love fresh tuna (although I rarely buy it) and avocado is my middle name. I also LOVED the Japanese influences in the recipe. All was fine and dandy until I started looking for tuna. Now, admittedly I was a bit lazy with this one. I could have easily gone to Kensington Market to visit one of the many fish mongers but I didn’t feel like heading that way. I figured between the 3 grocery stores in my neighbourhood and Costco SOMEONE would have tuna. I was totally wrong. Not even FROZEN tuna did I find. I finally found tuna at Loblaws but they only had wild tuna and it was $19.99/lb. PASS! While I was at Costco I bought a side of salmon and decided to use that instead of going the canned tuna route.
Aside from the salmon I made a few other modifications. Luckily this recipe is pretty “cleanse friendly” so I didn’t have to do much. The recipe calls for soy sauce but not much (2 tsp for the full recipe) so I used that. I omitted the wasabi powder because I didn’t have any on hand.
This is such a great springtime recipe. It’s light, flavourful and barely requires effort. The flavours of the lime and hot sauce work so well together and the avocado I bought was perfectly ripe. The one thing I struggled with was what to serve along side. I ended up just going with brown rice which was a good choice. I would have easily been happy with quinoa and steamed veggies.
Keeping this recipe on hand for sure! Next time I will try tuna. Another Barefoot Contessa / Ina Garten hit.
Tuna Salad
Ingredients
- 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
Directions
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.
(Recipe via Food Network)
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I backtracked this one, but yours looks great!!! Nice job.
Your salad looks great! I loved this salad….
Yum–I’ll bet the brown rice was great on the side!
Gorgeous picture! I love the idea of quinoa or brown rice on the side. I think Ina should try it with the salmon!
Love your photo! I subbed salmon as well – and for some of the same reasons, laziness! LOL. I just didn’t feel like seeking out the tuna and salmon was just easier to come by. It tasted great though! So no love lost for this recipe.