How can I determine the freshness of a tuna steak?

Fresh tuna steak should be firm to the touch, have a fresh ocean scent (not fishy), and sport a bright red or pink hue. Of course, always check the "sell by" date before buying.

Can I use canned tuna?

Absolutely! Fresh is best, but canned tuna is a convenient option. Just make sure to drain it well to avoid a soggy salad. We prefer canned albacore tuna in olive oil, but other tuna varieties also work fine.

Why is my tuna salad watery?

If your salad has turned out watery, it’s most likely because you used canned tuna without draining it properly. To drain your tuna properly, begin by opening the can slightly using a can opener. Press the lid down into the can to squeeze out the liquid, pouring it into the sink. To make it even drier, gently press the tuna with a spoon after fully opening the can to remove any remaining liquid.

Can I skip the hot sauce if I don’t want it spicy?

Of course! Feel free to omit the hot sauce or replace it with a milder sauce or dressing. You don’t have to include wasabi, either. Adjusting ingredients to suit your taste is the beauty of home cooking!

Ina Garten Tuna Salad

Description

Fresh tuna salad with avocado is such a refreshing salad to serve as an appetizer or a light lunch.

Ingredients

Units Scale

1 1/2 lbs. fresh albacore tuna steak
Olive oil
Kosher salt and black pepper

Dressing

4 Tbsp. extra-virgin olive oil
Juice of 3 limes and zest of 2 limes
1 tsp. wasabi powder (found in the Asian isle of the grocery store)
2 tsp. low-sodium soy sauce
10 dashes of hot sauce, such as Sriracha

Salad

2 ripe avocados, diced
1/4 cup minced scallions
1/4 cup red onion, thinly sliced
1/2 cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Drizzle the tuna steaks with olive oil and sprinkle with salt and pepper, to taste. In a medium skillet over high heat, sear the tuna steaks for 1-2 minutes on each side, depending on the thickness. Cool slightly. I had 2-inch thick steaks so I seared on each side for 2 minutes. Tuna should be white on the outside and slightly golden and on the inside still visibly pink.
In a small bowl, combine the olive oil, lime juice and zest, wasabi, soy sauce, and hot sauce. Season with salt and pepper to taste.
Cut the tuna into 1-inch chunks and place in a large bowl. Add the avocados, scallions, red onion, and cilantro. Pour the vinaigrette over the mixture and mix well. Salad can be enjoyed immediately or chilled for 30 minutes before serving.

Notes

Tuna: This salad can be made with canned tuna. I personally prefer tuna in olive oil for its flavor but tuna in water can be used instead –just make sure to drain it.

Nutrition

Serving Size:
Calories: 357
Sugar: 5.2 g
Sodium: 640.8 mg
Fat: 21.8 g
Carbohydrates: 26.9 g
Protein: 21.4 g
Cholesterol: 29.5 mg