I would like to thank Kate of Warm Olives and Cool Cocktails for choosing the first Barefoot Blogger recipe of the month. I mean, I REALLY WANT TO THANK HER. I did not want to do this recipe. Tuna steak is not appealing to me. It is usually served red and rare and I just can’t go there. I thought maybe I would just go with a good quality canned tuna or substitute salmon. Besides I was sure my supermarket would not even have fresh tuna. So I confidently went to the market the other day and guess what! They had wild Sashimi grade tuna steaks ON SALE for $6.98 a pound. I grudgingly bought one steak for my husband’s lunch. He loves fish. I also found wasabi powder which was also called for in the recipe. Wasabi is a green horseradish grown only in Japan and the powder provides a chile -like kick with an herbal overtone according to my google search.
I did make a few adjustments to the recipe. The Barefoot Contessa cooks the tuna steaks for only 1 minute per side and that is just too rare for even my husband’s taste. So I cooked the steak for at least 3 minutes per side. I did not use the amount of salt it called for in the recipe because David is on a salt restricted diet. I was confused by the amount of lime juice specified in the recipe. It calls for 6 tablespoons ( 3 limes ). There is much more juice in 3 limes than 6 tablespoons. I made half of the recipe for the vinaigrette and used 1 lime. I also added 1 tablespoon of sugar to offset the tang of the lime.
The dish was simple to assemble and I tasted it before I called him away from his remodeling projects and it was good. Darn, I should have made more! It was excellent. “Oh yea of little faith”. I should have known that The Barefoot Contessa would not fail me. And that is why I thank Kate for forcing me to make a dish that I would have never attempted otherwise. I am glad I joined the Barefoot Bloggers for that very reason. Take some time to see what the other members are doing with this recipe. I am off the to the store to get more tuna while it is still on sale.
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 pepper, 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.