- 1 1/2 lbs. very fresh albacore tuna steak
- 4 Tbsp. extra-virgin olive oil, plus extra for searing
- 1 tsp. salt, plus extra for sprinkling
- 2 limes, zest grated
- 1 tsp. wasabi powder (found in the Asian isle of the grocery store)
- 3 limes, juiced
- 2 tsp. low-sodium soy sauce (**see notes on how to make this paleo/whole30)
- 10 dashes hot sauce
- 2 ripe avocados, diced
- 1/4 cup minced scallions
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Freshly ground black pepper
- Drizzle the tuna steaks with olive oil and sprinkle with salt and pepper. 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. Outside of the tuna should be white and slightly golden and inside still visible pink.
- In a small bowl, combine the olive oil, salt, lime zest, wasabi, lime juice, soy sauce and hot sauce. Season with freshly ground black pepper.
- Cut the tuna in 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.
To make this paleo/whole30, substitute soy sauce for raw coconut aminos, which I used this time around and couldn’t tell the difference!
adapted from Ina Garten with slight variation