Grilled Tuna and Avocado Salad
As a child I was enamored by cooking shows. You might remember my favorites. Of course, Julia Child on The French Chef. How could you not love Julia? But I also eagerly watched Wok With Yan, mostly focused on Asian stir-fries and The Cajun Cook, Justin Wilson, who seemed to shove whole garlic cloves into just about everything. I’m showing my age, aren’t I? These shows were delightfully quirky and on some level…enlightening!
Now days there are two people I always stop to watch:Â Bobby Flay and Ina Garten, The Barefoot Contessa. As I have already given away my feelings for sweet Bobby in Ready For A Throwdown, I’d now like to take a moment to pay Ms. Ina her proper respect.
What to say about Ina. (Sigh.) She’s like a young aunt, or older friend, to whom you would unabashedly pour out your soul, over a couple cosmos, homemade smoked salmon spread, and freshly baked baguettes!
I don’t generally make a habit of getting starstruck. In fact, I can’t think of a single Hollywood celeb that I would really care to meet. But Ina’s different. With her freshly cut peonies, her colorful friends in magenta sweaters, and her soothing river-stone voice, she lures me in every time. Plus I love the way she talks about her husband Jeffrey. She obviously, sees him as the sun and moon–and that just endears her to me even more.
Ina’s carefree cooking style is something I aspire to. She focuses on revamping the classics, and celebrating ingredients in a minimalist way. She doesn’t worry herself with trends and lavish presentation, just quality. Because of this, she exudes confidence and simple elegance in a way I rarely see. To top it all, every episode ends with a party or a quaint dinner-for-two in the garden. I can only dream that someday my days will end like The Barefoot Contessa!
So in honor of Ina, I give you one of her dishes that is perfect for summer.
Food is not about impressing people. It’s about making them feel comfortable. ~Ina Garten
Love you Ina!
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. Chop the avocados and add them 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.
Grilled Tuna Avocado Salad
Ingredients
- 2 pounds very fresh tuna steak cut 1-inch thick
- 4 tablespoons olive oil plus extra for brushing
- 1/2 teaspoon kosher salt plus extra for sprinkling
- 1/2 teaspoon coarsely ground black pepper plus extra for sprinkling
- 2 limes zested
- 1 teaspoon wasabi powder or paste
- 6 tablespoons freshly squeezed lime juice 3 limes
- 2 teaspoons soy sauce
- 10 dashes hot sauce such as 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
Instructions
- 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. Chop the avocados and add them 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.
So delicious and fresh! Both the salad and panna cotta looks exceptional!
Cheers,
Rosa
wow what a gourmet meal truly first class
I gotta try the panna cotta recipe. What interests me is the black pepper added to the strawberry.
I love Ina Garten too, but who doesn't? I love her approach in cooking and whenever I watch her cooks, I secretly wish that she is my aunty. ;P
These are both exceptional dishes…I particularly love this salad :) Wonderful photos as well :)
Nice tribute to a wonderful lady! The tuna and avocado salad looks amazing:-)
That Tuna and Avocado salad looks absolutely divine! Your photos make it look particularly enticing.
I am a big fan of Ina too and have most of her books too. Your tuna dish looks wonderful!
I am also an Ina lover – even if I don't watch TV – her cookbooks have me bewitched and you do her proud. The panna cotta with the balsamic berries really sings!
I love Ina, she's like your fav aunt, great dishes you chose to showcase, I have made many of her recipes and they are failproof…
sweetlife
Love Ina Garten and have often wanted to make the tuna and avocado recipe. Have all her cookbooks
Hi Sommer, these are lovely dishes and great presentation. I've tried most of Ina's recipes too, they never disappoint.
OH! Everything looks so yummie…from the fish to the pannacota…I love them all. What a lovely meal. By the way, great pictures, so pretty!
Oh My…I simply drool over Bobby Flay & Ina Garten is such a fantastic food star! Both are my favourites too!!
And this salad looks so fresh & healthy! I can eat avocados day and night to bring glow my skin! You have given me another way of eating them..with tuna..It cant get better!:P
I love Ina too! That tuna and avocado salad is one that I always had my eye on! Looks so good, I'm glad you enjoyed your meal :)
That looks fabulous! I love rare tuna salads, but have never tried it with avocado. The dessert sounds great too – creamy and sweet with a touch of acidity. Thanks for sharing these recipes.
Sommer–Ina is my cooking idol as well! Particularly my baking idol. Have you tried her carrot cake recipe or her outrageous brownie recipes? These are my two favorites. Thank you for sharing your love for Ina!
Also, thanks so much for your insight about Asheville eating–we had a wonderful time during our visit last week, and definitely ate plenty :)
Oh, Ina. I love to imitate the way she talks. "Today, I'm making a faabulous panna cotta…Jeffrey's gonna love it!" Although I poke fun at her, I can't deny her food always looks awesome. Two great dishes!
Simply gawgeous, dahling!