I have spent the last few weeks away from my kitchen and my computer, so minor renovations at home could be completed, and my cooking has been limited. But I couldn't let May slip away without making and posting this fantastic tuna salad which was one of this month's picks for my Barefoot Blogger cooking group. Coincidentally, I recently had lunch at Sushi-E (try it if you are ever in Sydney and would like some fantastic sushi), and ate a salad with almost exactly the same components as Ina's one below, so I have tried here to reproduce the flavours that I loved so much. In particular, I hunted down some wasabi flavoured furikake to season the salad. Delicious!
I served the tuna raw, which is my personal preference, and halved the quantities as it was just for darling husband and myself. I still wound up with very generous serves and leftovers. If you haver never tried raw tuna, it tastes soft and silky and not at all fishy - just make sure you purchase sashimi grade tuna. I couldn't find wasabi powder here - it comes as a paste - so I used about 1 1/2 tsps of the paste in my half serve of dressing, instead. I also plated the salad as an appetizer rather than as a main meal, as I think delicate portions work better with this sort of food - it also makes the expense of the tuna go a lot further (and good tuna can be pricey). This is a salad that I will make again and again - it would be wonderful for entertaining, and is incredibly easy. It would lend itself to being chopped very small and served in tart shells as well. And if you can access sashimi quality fish - have it raw. Some things are just too lovely to cook!
Thanks to Kate from the elegantly named Warm Olives and Cool Cocktails for such a wonderful choice. I am thrilled to have been lured back into the kitchen for this one.
adapted from the Barefoot Contessa, Ina Garten
1kg very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.