2 lbs very fresh tuna steak, 1” thick
Grated zest of 2 limes
6 T freshly squeezed lime juice (about 3 limes)
1 t wasabi powder
2 t soy sauce
10 dashes Tabasco sauce
2 firm, ripe avocados, large dice
½ c thinly sliced red onion (optional)
¼ c sliced scallions, white and green parts (2 scallions)
1–2 T toasted sesame seeds
Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with oil, and salt and pepper generously. Cook the tuna over hot coals for about 2½ minutes per side — tuna should be seared on the outside and raw on the inside. (Alternately, sear in a dry saute pan over high heat; heat pan for 2 minutes prior to searing).
Remove tuna to a plate. Allow to cool slightly, then cut into large bite-sized cubes. For dressing, in a small bowl, whisk together ¼ c olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, 2½ t kosher salt, and a ½ t pepper. Toss the avocados in the dressing and arrange on a plate with the red onions and tuna. Drizzle with more dressing and sprinkle with scallions and sesame seeds. Serve at room temperature. Alternately, serve on a bed of mixed salad greens with carrots, tomatoes, and/or black olives.