767. Grilled Tuna Salad

Book: Barefoot Contessa at Home, page 68
Episode: Working Girl
Rating: 5/5 
How Easy Is That: Easy 
Store Bought Is Fine: Wasabi powder, soy sauce 
Pricey Ingredients: —
Hard-to-find: —

Recipe on FoodNetwork.com.

Tips
  • You want the tuna to be seared on the outside and raw in the middle. Ina calls for 1-inch thick steaks, cooked for 2 to 3 minutes on each side. Mine were closer to 3/4-inch thick and only took a little over a minute on each side. Just keep a close eye on them as they cook very quickly.
  • If your avocados are ripe but you’re not ready to use them, stick them in the fridge. It slows the ripening and extends the avocado for 2 to 3 days.
Leftovers

View this post on Instagram

767. This isn't your grandma's tuna salad!!! For Ina's refreshing Grilled Tuna Salad, she skips the canned stuff and sears 2 pounds of tuna steak, dices and drizzles it with a spicy wasabi/lime/soy/Tabasco dressing and mixes in chunks of creamy avocado, thinly sliced red onions, scallions, and toasted sesame seeds. It is divine! Also was happy to learn that if your avocados are ripe but you're not planning on using them right away, sticking them in the fridge will keep them fresh for several days longer. 🙌🏼🥑 Figured since the salad was already made, we'd also try Ina's Grilled Tuna Rolls by adding the tuna to toasted hotdog buns lined with arugula – I preferred the salad on its own as the arugula in the rolls overpowered the flavors. (Also not sure why I shot this with a spoon instead of a fork 🙃)📖: #athome, page 68 #inagarten #barefootcontessa #howeasyisthat #storeboughtisfine #cassandraskitchen

A post shared by Trent (@storeboughtisfine) on

 

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