You can tune a piano, but you can't tune a fish!

This week my husband told me he wanted tuna salad. I wasn't sure of precisely what kind of tuna salad he wanted. And knowing my unfancy, unpretentious husband it was probably a tuna salad that started with the opening of a can of Chicken of the Sea. But since he didn't specify, I decided to make a really special tuna salad. I didn't ever ask him to elaborate on what he was requesting, but he was elated with what I served. He said this tuna salad was amazing and he ate it atop a bed of baby spinach every night this week for dinner.

Tuna Salad
Adapted from Barefoot Contessa

Ingredients nocoupons

• 2 pounds 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)
• 2 ripe Hass avocados, medium diced
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup red onion, small diced

Directions

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.