Let’s eat! We’re in the DelmarvaLife Kitchen with Tide & Thyme food blogger, Laura Davis. She shows us how to put together a Seared Tuna & Avocado Salad – perfect for this week full of White Marlin Open action. The recipe is below. Enjoy!
Fresh Tuna Salad with Wasabi-Soy Vinaigrette
1 pound tuna steak, 1-inch thick3 ripe Hass avocados1/2 seedless cucumber, sliced thin1/2 red onion, sliced thinScallions and sesame seeds, for garnishOlive oilSalt and fresh ground black pepper
For vinaigrette:2 Tbsp soy sauce1 tsp hot sauce1 tsp sesame oil2 limes, zested and juiced1 tsp wasabi powder or paste
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 sesame oil, lime zest, wasabi, lime juice, soy sauce and hot sauce. Season to taste with salt and pepper.
In a bowl, add the avocados to the vinaigrette.Cut the tuna in chunks and add to bowl, along with the cucumber and onions. Toss gently to combine, and garnish with scallions and sesame seeds.
