Ina Garten is quite a talented home chef and entertainer, and while I'm not a disciple, she does live by the 'great ingredients, simple preparation' mantra.
Fresh ahi tuna is certainly a treat, but this salad couldn't be easier to throw together. When you see the price of ahi tuna at Whole Foods ($15-$20ish a pound), don't be immediately turned off. I'd like to point out that this is a special occasion, and when you compare it to a meal out, (certainly what this dish would cost for two in a restaurant!), it's actually quite reasonable.
If you're game, you'll be rewarded with an unctuous, expensive-restaurant worthy dish.
Your seared tuna should look like this on the outside (above), and this on the inside (below).
We ate the salad with some steamed rice and roasted green beans (tossed with evoo, salt, and 1 tsp soy sauce, roasted for 20 minutes at 400), and it was heavenly.
There's a good serving of grilled ahi salad left and though I love my husband dearly, we might come to blows over who gets it for lunch.
Grilled Ahi Salad
adapted from Ina Garten's Barefoot Contessa at Home, serves 3
extra virgin olive oil, for brushing the tuna
salt and pepper
grated zest from 1 lime
squeezed juice from 2 limes
1 tsp wasabi powder
2 tsp low sodium soy sauce
1 ripe avocado, diced
1/4 red onion, sliced
2 scallions, white and green parts, minced
Tabasco or hot sauce to taste (I used about 1 1/2 tsp)
1 Tbs toasted sesame seeds
The dressing on the right is the original from Ina's recipe. The dressing on the left is rich with tahini, additional wasabi powder, mustard and a bit of sugar.
It was good, but much too rich for the light salad I was striving for. In the end I stirred a few teaspoons of the second dressing into the first, et voila! [Comparing the two was interesting, but I will skip that step next time and use the original dressing solo.]