Grilled Tuna Salad
|Fresh tuna steaks||2 Pound (1 Inch Thick)|
|Olive oil||1 Tablespoon (Good Quality)|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Limes||2 , zest grated|
|Freshly squeezed lime juice||6 Tablespoon (3 Limes)|
|Wasabi powder||1 Teaspoon|
|Soy sauce||2 Teaspoon|
|Tabasco sauce||10 Dash|
|Ripe hass avocados||2 , diced into large pieces (Firm)|
|Red onion||1⁄2 , thinly sliced|
|Minced scallions||1⁄4 Cup (4 tbs) (White And Green Parts Of 2 Scallions)|
|Toasted sesame seeds||2 Tablespoon|
Heat a charcoal grill with hot coals.
Brush the grill with oil.
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper.
Cook the tuna over the hot coals for about 2 1/2 minutes on each side.
Remove to a plate.
The tuna should be seared on the outside and raw inside.
Allow to cool slightly and cut into large bite-size cubes.
(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat.
Heat the pan for 2 minutes, add the tuna steaks, and cook for 2 to 3 minutes on each side, until seared on the outside and still raw inside.) For the dressing, whisk together 1/4 cup of olive oil, the lime zest and juice, wasabi, soy sauce, Tabasco, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Toss the avocados in the dressing and then arrange the avocados, tuna, and red onion on individual plates.
Drizzle with more dressing and sprinkle with scallions and toasted sesame seeds.
Serve at room temperature.