1 lb. tuna steaks (1" thick)
2 Tbs. olive oil, plus more for brushing
1 1/4 tsp. kosher salt, plus more for sprinkling I used Himalayan Pink sea salt
1/4 tsp. freshly ground black pepper, plus more for sprinkling
1 lime, zested
1/2 tsp. wasabi powder I subbed horseradish
3 Tbs. freshly squeezed lime juice
1 tsp. soy sauce
5 dashes hot sauce
1 avocado, diced I omitted this, boo hoo :(
1/8 c. scallions, sliced I omitted, didn't have
1/8 c. red onion, minced I just sliced them up thin
Brush tuna steaks with a little olive oil. Season with salt & pepper. In a piping hot pan, sear for one minute per side longer if your hubby won't do rare.
Mix the next ingredients (lime zest through hot sauce) well to make dressing I just put everything into a jar and shook like crazy.
Chunk the tuna and toss it with the onions and avocado. Pour over the marinade and toss gently. Serve.This is seriously delicious! I almost wish I had cooked the tuna rare so that I'd have to eat it all by myself. Great choice, Kate. This paired wonderfully with a bottle of Pinot Grigio. Head on over to see what the other Barefoot Bloggers did with this recipe! And, since I did this so late in the day, I decided I'd just head on over to visit Tyler while I was at it. I was still barefoot and it was absolutely gorgeous outside, we went ahead and cooked up some of Tyler's dads awesome Chili Dogs. These were super simple, as well. Chili Cheese Dogs by Tyler Florence Eat This Book p. 186 slightly adapted Extra virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 c. ketchup 1 tsp. chili powder 2 tsp. prepared yellow mustard Negra Modelo- few glugs Himalayan Pink Sea Salt freshly ground black pepper 4 hot dogs 4 hot dog rolls 1/2 c. grated Cheddar cheese Put a skillet over medium heat and drizzle in a 2-count of olive oil When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder and mustard and simmer for 15 minutes, or until thickened. Season with salt and pepper. Don't forget to add your extra ingredients (my additions), a few good glugs of negra modelo (before simmering) and the Pink Himalayan sea salt to season. Cook your hot dogs on the grill, or know what...any way you like them. Put your dog in your bun, spoon over the hot chili and sprinkle with cheese. Dig in! I actually forgot to take any photos until I had already bitten in (I was so excited to eat them). So, two great Food Network personalities and chefs, one post....double duty! Be sure to head over to Tyler Florence Fridays to find out what everybody else cooked up with Tyler! If you haven't entered my giveaway for the month of May yet, be sure to head on over and do so, it'll only take a minute :)