Grilled Tuna Salad (Barefoot Contessa's Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-2 lbs very fresh tuna steak (1" thick - frozen works great)-Good Olive Oil-Kosher Salt-Freshly Ground Black Pepper-Grated zest of 2 limes-6 T Freshly squeezed lime juice (3 limes)-1 t Wasabi Powder-2 t Soy Sauce-10 dashes Tabasco Sauce-2 Firm, Ripe Hass Avacados, Large Diced-1/2 Red Onion, Thinly Sliced-1/4 Cup Minced Scallions, white and green parts (2 scallions)-1 to 2 T Toasted Sesame Seeds
-Heat Grill; Brush Grill with oil.
-Brush both sides of tuna with olive oil and sprinkle generousely with salt and pepper.
-Cook tuna on grill about 2 1/2 minutes on each side. Tuna should be seared on the outside and raw inside. (I found frozen tuna steaks cook best - thawed steaks tend to cook inside by the time you get good grill marks on the outside.)
- Let steaks cool slightly and cut into large bite-size cubes.
For the Dressing:
- In Small bowl: Wisk together 1/4 Cup Olive Oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt and 1/2 teaspoon pepper.
- Toss the avacados in the dressing and then arrange the avacados, tuna and red onion on individual plates. Drizzle with more dressing and sprinkle with scallions and toasted sesame seeds. Serve at room temperature.
Note: The recipe says it serves 4 but I believe it generously serves 6 and the calorie calculations are based on 6 servings per recipe.
Also, this it is even better if you combine the grilled tuna, scallions, red onion and 1/2 of sauce and marinade over night. Just before serving cut avacado and plate as suggested above.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNLOVINJ.
-Brush both sides of tuna with olive oil and sprinkle generousely with salt and pepper.
-Cook tuna on grill about 2 1/2 minutes on each side. Tuna should be seared on the outside and raw inside. (I found frozen tuna steaks cook best - thawed steaks tend to cook inside by the time you get good grill marks on the outside.)
- Let steaks cool slightly and cut into large bite-size cubes.
For the Dressing:
- In Small bowl: Wisk together 1/4 Cup Olive Oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt and 1/2 teaspoon pepper.
- Toss the avacados in the dressing and then arrange the avacados, tuna and red onion on individual plates. Drizzle with more dressing and sprinkle with scallions and toasted sesame seeds. Serve at room temperature.
Note: The recipe says it serves 4 but I believe it generously serves 6 and the calorie calculations are based on 6 servings per recipe.
Also, this it is even better if you combine the grilled tuna, scallions, red onion and 1/2 of sauce and marinade over night. Just before serving cut avacado and plate as suggested above.
Number of Servings: 6
Recipe submitted by SparkPeople user SUNLOVINJ.
Nutritional Info Amount Per Serving
- Calories: 300.8
- Total Fat: 18.0 g
- Cholesterol: 50.0 mg
- Sodium: 1,120.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.4 g
- Protein: 27.1 g
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