Spiced Tuna Slices with Endive and Avocado Salad
|Sushi grade tuna steak||1 1⁄2 Pound, cut crosswise into 12 thick slices|
|Fresh lime juice||3 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grated lime peel||1⁄2 Teaspoon|
|Extra virgin olive oil||2 Teaspoon|
|Belgian endive head||2 , cut on an angle into thin slices|
|Arugula/Spinach||2 Cup (32 tbs)|
|Radicchio head||1⁄2 , cored and coarsely shredded|
|Red onion||1⁄2 Small, thinly sliced to make 1/3 cup|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs)|
|Avocado||1⁄2 Medium, peeled and cut into thin slices|
Preheat the broiler.
Coat a baking pan with olive-oil cooking spray.
Place the tuna on a cutting board.
Sprinkle with 1 tablespoon of the lime juice.
In a cup, combine the chili powder and 1/4 teaspoon each of the salt and pepper.
Sprinkle over the tuna and place in a single layer in the prepared pan.
Set aside while making the salad.
In a large bowl, combine the lime peel, oil, the remaining 2 tablespoons lime juice, and the remaining 1/4 teaspoon each salt and pepper.
Add the endive, arugula or spinach, radicchio, onion, and cilantro.
Do not toss.
Broil the tuna 3" to 4" from the heat for 1 to 3 minutes, without turning, or until the fish is medium-rare.
Remove from the heat.
Toss the salad gently and spoon onto plates.
Top each with some of the tuna and the avocado.