Saturday, March 21, 2015

Seared Tuna Steak with Avocado Salad

As you may know, I am a HUGE fan of seafood and I am pretty sure I could eat it every day.  That being said, sometimes you gotta mix it up.  We tend to go with what we know, salmon, tilapia, etc. but this time Joe brought home some tuna steaks from the international market.  I hope that they have it there regularly because it truly was one of my favorite meals we have made.  It was so fresh and light and full of flavor!  So, here we go with the recipe!

  • 1½ 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
  • 3 limes, juiced
  • 2 ripe avocados, diced
  • ¼ cup red onion, thinly sliced
  • 3 tbsp. fresh dill
  • Freshly ground black pepper
  1. 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.
  2. In a small bowl, combine the olive oil, salt, lime zest, and lime juice.  Season with freshly ground black pepper.  (original recipe called for 1 tsp. wasabi powder, 2 tsp. soy sauce, and a dash of hot sauce but we left that out to keep it whole30)
  3. Cut the tuna in 1-inch chunks and place in a large bowl. Add the avocados, scallions, red onion and dill. Pour the vinaigrette over the mixture and mix well.
  4. Enjoy!
Original recipe found here

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