Jeff & Lana's "Can't Mess it Up" Grilled Tuna Salad Recipe
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 This recipe for Jeff & Lana's "Can't Mess it Up" Grilled Tuna Salad, by Jeff and Lana Connelly, is from Cooking From The Heart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jeff and Lana Connelly
Added: Monday, October 6, 2008
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Category: |
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Ingredients: |
Ingredients: 2 lbs very fresh tuna steak, 1-inch thick
Good olive oil
Kosher salt
Freshly ground black pepper
Grated zest of 2 Limes
6 tbsp freshly squeezed lime juice (3 limes)
1 tsp Wasabi powder
2 tsp soy sauce
10 dashes Tabasco sauce
2 large firm, ripe Hass avocados, large-diced
1/2 red onion, thinly sliced
1/4 cup scallions (white and green parts), diced (2 scallions)
1 to 2 tbsp toasted sesame seeds
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Directions: |
Directions:Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of tuna with olive oil. Cook tuna over hot coals for about 2-1/2 minutes per side. Remove to plate. The tuna should be seared on the outside and raw inside. Allow to cool slightly then cut into large bit-size cubes.
For the dressing: in a small bowl, whisk together 1/4 Cup olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, and 1/2 tsp pepper. Toss avocados in the dressing. Arrange avocados, tuna, and red onion on individual plates. Drizzle with more dressing and sprinkle with scallions and toasted sesame seeds. Serve at room temperature. |
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Personal
Notes: |
Personal
Notes: Buy avocados in advance and allow them to ripen at room temperature. Once ripe, they can be refrigerated for a few days. Cut avocados right before you are ready to serve to prevent browning.
To toast sesame seeds: place them in a dry sauté pan and cook over low heat for 5 to 10 minutes, tossing often, until the seeds turn a golden brown. Remove from pan immediately.
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