It’s Barefoot Bloggers time. The recipe was selected by Kate of Warm Olives and Cool Cocktails who has chosen Tuna Salad. I was born and raised in South Florida and consider myself a BIG fan of anything seafood. Tuna would be the one exception. The only time that I like and especially is on a boat after a long day spent scuba diving. Strange I know but that’s my little quirky seafood issue. Anyway, I put on my big girl pants and got busy making Ina’s version of tuna salad. My husband loved this meal and even asked if I could suck it up and make it again some time soon. Truth be to told this was not awful. Making it a salad and not tuna salad saved it, in my opinion. The dressing was very good and a very nice complement to the tuna.
- 2 1/2 teaspoons , plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder (I didn’t use this)
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco ) (didn’t use)
- 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 (didn’t use)
- English Cucumbers
- Roma Tomatoes
- Fresh Spinach
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté 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.