Tuna with Avocado and Soy Lime Dressing

Adapted (barely) from Barefoot Contessa at Home

This meal is so fresh and delicious that every time I make it, I vow to make it more often. For the kids, I serve the tuna and the avocados separated. I also add a side of rice sometimes.

  • For the dressing:
  • 1/4 cup olive oil
  • Grated zest of 2 limes
  • Juice of 3 limes
  • 1 teaspoon wasabi powder
  • 2 teaspoons soy sauce
  • 10 dashes Tabasco sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the salad:
  • 2 pounds sashimi-grade tuna steaks (see tips)
  • Olive oil
  • Kosher salt
  • Black pepper
  • 2 ripe Haas avocados, cut into chunks
  • 1/2 red onion, thinly sliced
  • 2 scallions, minced (white and green parts)
  • 2 tablespoons toasted sesame seeds
  • Make the dressing by combining the olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, salt and pepper in a small bowl. Whisk until combined, then set aside.
  • Prepare the tuna steaks by brushing both sides with olive oil and liberally sprinkling with salt and pepper. Heat a dry saute pan over high heat for about 2 minutes. Add the tuna steaks to the pan and cook for 2 minutes on each side. The outside should be seared and browned, but the inside should be raw. Remove the tuna steaks from the heat and allow to cool slightly. Cut into bite-sized chunks.
  • As soon as you have cut the avocado, toss it immediately with the dressing to prevent it from browning. The acid in the lime juice will help the avocado keep its bright color. To assemble the salad, arrange the avocado, tuna and red onion on plates. Sprinkle with the green onions, sesame seeds, then finish with another drizzle of the dressing.
  • Quick Tips
  • 1. As much as I hate multiple trips to the grocery store each week, I recommend buying the tuna on the day you are going to make this. One way around this extra trip is to plan to make this dish on the day you do your shopping. Otherwise, plan a quick stop at the market to pick up the fish same day. The results are more than worth it – trust me here!
  • 2. This recipe makes a good volume of dressing. I almost always have some left over. Use it later for other salads or for dipping cut vegetables. It is rather tart served out of context, but tasty nonetheless.

Preparation time: 20 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

One response to “Tuna with Avocado and Soy Lime Dressing”

  1. Camille Warmington says:


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