Thursday, May 14, 2009

Barefoot Bloggers Challenge - Tuna Salad

Thanks to Kate of Warm Olives and Cool Cocktails, has chosen Tuna Salad by Ina Garten for our first recipe of May.

I have only had Tuna Steaks once or twice in my life and I loved it. So I was excited to try this recipe. This was the easiest recipe I think anyone can make.

I don't know about the rest of you who made this recipe but my house filled with smoke once I placed the tuna on the hot pan. That was the first thing that went "wrong". The recipe says to cook it for 1 minute on each side. I think I did 2 minutes each side and when my husband looked at how "red" it was inside his face was just priceless (reminded me of a kid not wanting to eat something for the first time). So we actually threw it onto the bbq grill for a couple of minutes. It was still pink inside and tasted good. I decided to serve it as a steak with a side salad.

The vinaigrette I thought was tasty. I could do without the salt in it but that is just me. I only used the juice of two limes (that was all I had left after making a Key Lime Cheesecake) and still thought is was sour.

I know my comments above sound negative but that is the farthest thing from the truth. Both my husband and I loved this recipe. We like the tang from the limes in the vinaigrette to the spicyness after. We will be making this recipe more over the summer time.

Tuna Salad


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

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.


  1. Great idea to serve the tuna whole. I cooked mine longer too and it did smoke. Surprising, I loved this recipe.

  2. Looks wonderful.

    I did a backtrack.

  3. Your plate looks great. We grilled our tuna too. I wish I had served it as a steak with the dressed avacados on top like you did. I think I'll do it that way next time.

  4. I, too, like the idea of serving the avocado on top of the steak. Creative!

  5. well a least you got a nice sear on it. a smoke filled house is a minor detail. you're just setting the mood.

    i recommend you try the tuna really red in the middle. tuna is completely different when it's rare or even raw without the sear at all.