I snagged this recipe from my mom’s Barefoot Contessa cookbook & man, oh, man was it DELICIOUS! This will definitely be one of our summer staples. The only change I think I’ll make next time is with the dressing, the vinaigrette the recipe makes is wonderful but I think it would be good to also have a sweet Chinese dressing drizzled on top as well as the tangy recipe dressing. Oh, and I also added salad greens, hers just calls for the tuna & avocado.

Another tip if you’re cooking for kids is to buy an extra tuna steak (I bought a little over a 1lb, two steaks, and then cut them into 4 pieces for me, P & Samster) & cook the kid’s portion med-well. Sam loved it! I served my salad with fresh corn on the cob, sliced fruit & some pre-made orzo from the Whole Foods deli. Mama’s gotta have a carb in there somewhere.

You’ll need:
1/2 lb of fresh tuna steaks per person
1 lime
1 tsp wasabi powder ( I didn’t have powder but I did have one of the little wasabi packets from the grocery store sushi, it worked just fine)
2 avocados
hot sauce
2 tsp soy sauce
1/2 cu EVOO
scallions
sesame seeds
salad greens

-Season tuna steaks with s & p and drizzle with oil to prevent sticking. (I used toasted sesame oil but olive would’ve worked too) Grill over high heat for 2 and 1/2 minutes per side for medium rare. Set aside to rest & cool slightly. (If you don’t have a grill a nice hot skillet will work too)

-For the dressing wisk EVOO, zest of lime, juice of lime, wasabi powder, soy sauce, dash hot sauce, 2 1/2 tsp salt & 1/2 tsp pepper

-Assemble. First the salad greens, then top with sliced avocado & tuna, drizzle with dressing & sprinkle with sesame seeds & thinly sliced scallions.

Open up the screen door & enjoy your summertime dinner!

(Omgosh, I have got to stop posting recipes. I’m so hungry afterwards!)

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