The inspiration of today's post is Ina Garten's ahi tuna salad that I first prepared a couple of years ago. In my version, however, I leave out the avocado and don't cut the tuna steaks into chunks. This dish takes well under ten minutes to prepare, start to finish, and is one of the easiest entree dishes I know. This makes a great week-night dinner, served alongside rice or scallion pancakes.Ingredients:
2 large ahi tuna steaks
Sesame oil, to taste
1/2 of a small bunch of scallions, chopped
1 teaspoon chopped ginger
Juice of 1 lime
1 teaspoon wasabi paste
Salt and pepper, to taste
1 teaspoon Sriracha or other hot sauce
Procedure:
(1) Heat a cast iron or metal skillet to medium-high.
(2) While skillet is heating, season the tuna steaks with salt and pepper.
(3) Sear the tuna steaks for about one minute per side. Both sides should be slightly browned and the center should still be pink.
(4) When tuna steaks are done, form the sauce to top them by combining sesame oil, chopped ginger, lime juice, wasabi paste, hot sauce and scallions.
