Zesty Grilled Tuna Salad with Avocado and Wasabi Vinaigrette
Elevate your lunch game with this fresh and vibrant Grilled Tuna Salad, inspired by Ina Garten's Barefoot Contessa. Unlike traditional tuna salads that rely on canned fish, this recipe features succulent grilled tuna steaks, giving you a delightful taste of the sea. Tossed in a zesty wasabi-lime vinaigrette, this dish is enlivened with ripe avocado, crunchy red onions, and fresh scallions. Perfect as a refreshing lunch or a satisfying snack, this mayo-free salad is not only delicious but also aligns perfectly with a primal diet. It’s a wholesome, gourmet treat that is simple enough to prepare on a weekday yet impressive enough for guests.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Tuna steaks
2 lbs (cut into 1-inch thick steaks)
Olive oil
4 tablespoons (for brushing and vinaigrette)
Kosher salt
2 1/2 teaspoons (for seasoning and vinaigrette)
Black pepper
1/2 teaspoon (fresh coarse ground)
Limes
2 (zest grated and juiced)
Wasabi powder
1 teaspoon (for vinaigrette)
Lime juice or Lemon juice
6 tablespoons (freshly squeezed)
Soy sauce
2 teaspoons (use less if using Nama Shoyu)
Tabasco sauce
10 dashes (to taste)
Ripe avocado
1-2 (medium diced)
Red onion
1/4 cup (small diced)
Scallion
1/4 cup (minced)
Instructions
1
Preheat your grill or pan over high heat. Brush the tuna steaks generously with olive oil and season them evenly with kosher salt and black pepper.
2
Once the pan is very hot, place the tuna steaks in the pan and sear for 1 minute on each side. The center should remain slightly rare for optimal flavor and texture. Once cooked, transfer the steaks to a platter and let them rest.
3
In a separate small bowl, whisk together the remaining olive oil, kosher salt, black pepper, lime zest, wasabi powder, lime juice, soy sauce, and Tabasco sauce to create a vibrant vinaigrette.
4
Carefully fold the diced avocado into the vinaigrette until coated, being gentle to maintain the avocado's structure.
5
Once the tuna has cooled slightly, cut it into bite-sized chunks and transfer to a large mixing bowl. Add the minced scallions and red onion.
6
Drizzle the vinaigrette and avocado mixture over the tuna and toss gently to combine, ensuring an even distribution of flavors without breaking the avocado pieces.
7
Serve immediately on a bed of greens or with whole-grain crackers if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Grilled Tuna Salad?
It is a fresh and vibrant gourmet salad inspired by Ina Garten, featuring grilled tuna steaks, avocado, and a wasabi-lime vinaigrette instead of traditional canned tuna and mayo.
Who is the inspiration behind this recipe?
This recipe is inspired by Ina Garten's Barefoot Contessa style.
Is this tuna salad dairy-free?
Yes, this recipe is mayo-free and dairy-free, making it suitable for many dietary preferences.
Is this recipe suitable for a primal diet?
Yes, this recipe is designed to align perfectly with a primal diet.
What type of tuna should I use?
You should use 2 pounds of fresh tuna steaks, cut into 1-inch thick portions.
How long should I sear the tuna?
The tuna steaks should be seared for just 1 minute on each side over high heat.
Should the tuna be fully cooked through?
No, the center should remain slightly rare for the most optimal flavor and texture.
How do I prepare the tuna before grilling?
Brush the tuna steaks generously with olive oil and season them evenly with kosher salt and black pepper.
What are the ingredients for the vinaigrette?
The vinaigrette consists of olive oil, lime zest, wasabi powder, lime juice, soy sauce, and Tabasco sauce.
Can I use lemon juice instead of lime juice?
Yes, the recipe allows for the use of either freshly squeezed lime juice or lemon juice.
How much wasabi powder is needed?
The recipe calls for 1 teaspoon of wasabi powder to add a zesty kick to the vinaigrette.
Is the salad spicy?
It has a zesty heat from the wasabi powder and approximately 10 dashes of Tabasco sauce.
How do I prepare the avocado?
Use 1-2 medium avocados, diced, and fold them gently into the vinaigrette to keep their structure.
When should I cut the tuna?
After searing, let the tuna rest on a platter, then cut it into bite-sized chunks once it has cooled slightly.
What type of onions are used in this salad?
The recipe uses 1/4 cup of small diced red onion and 1/4 cup of minced scallions.
What is the best way to combine the ingredients?
Drizzle the vinaigrette and avocado mixture over the tuna chunks and toss gently to ensure even distribution without breaking the avocado.
How should I serve the Grilled Tuna Salad?
Serve it immediately on a bed of greens or with whole-grain crackers if desired.
How much olive oil do I need in total?
You will need a total of 4 tablespoons of olive oil for both brushing the fish and making the vinaigrette.
How much salt is in the recipe?
The recipe uses 2 1/2 teaspoons of kosher salt for seasoning and the vinaigrette.
Can I use Nama Shoyu instead of soy sauce?
Yes, but the recipe suggests using less quantity if you choose to use Nama Shoyu.
Does the recipe require lime zest?
Yes, it uses the grated zest of 2 limes.
What kind of black pepper is recommended?
Fresh coarse ground black pepper is recommended for the best flavor.
What is the preparation for the scallions?
The scallions should be minced before being added to the mixing bowl.
What is the preparation for the red onion?
The red onion should be small diced.
How many dashes of Tabasco are suggested?
The recipe suggests 10 dashes of Tabasco sauce, but you can adjust this to taste.
How many tuna steaks are required?
The recipe calls for 2 lbs of tuna steaks.
How thick should the tuna steaks be?
The tuna should be cut into 1-inch thick steaks.
Can I use a pan if I don't have a grill?
Yes, you can use a grill or a pan over high heat for searing the tuna.
Is this recipe suitable for lunch?
Yes, it is described as a perfect refreshing lunch or a satisfying snack.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe.