This past week has been spent eating my way through Chicago. And it was truly glorious... especially Big Jones. If you don't feel your arteries clogging with this meal, you have truly failed. But this is a MUST try at least once in your life. Ian had a waffle cooked in duck fat, with duck confit, and a duck egg. Yumm. I have been so bad about being true to my usual healthyish eating lifestyle that I was truly craving some high quality, home-cooked food.
This tuna salad roll is a Barefoot Contessa recipe and it is outstanding. I watch her on my lunch hour and I want her life... not in a creepy way though, just the garden and picnics on the beach with a party planner at every meal. It is a healthy and surprisingly filling recipe that can please just about anyone.
First you will need to prepare your ingredients for the vinaigrette (since when has vinaigrette had an "i" in it?). You will need four tablespoons of olive oil, two and a half teaspoons of kosher salt (CAUTION: kosher salt and table salt: NOT the same thing!), 1/2 teaspoon ground pepper, the zest of two limes, one teaspoon wasabi powder, six tablespoons fresh lime juice, two teaspoons soy sauce, ten dashes hot sauce, and two avocados diced.
Whisk everything except for the avocado together.
Then, use a spoon to mix the avocado in so it stays chunky.
You will want this to be prepared before you start cooking the tuna steaks, unless you are doing this with someone and can do it at the same time. My dad and I prepared this meal together so it was very easy for us to bring together at the end.
Buy extremely fresh tuna, since this dish is served very rare. You will need two pounds cut one inch thick. Drizzle olive oil over both sides and season with salt and pepper.
There are no words for how gorgeous this tuna is.
Put the steaks into a very hot pan and cook for one minute on either side. Transfer to a plate. Don't look away during this step! Over cooked tuna is so sad... don't let that happen to you!
Cut the steaks into one inch cubes. And place in a large bowl. Mince 1/4 cup of scallions and dice 1/4 cup of red onion and put over top the tuna.
I am reliving this experience right now and it's awesome. Pour the vinaigrette over the tuna and carefully fold it with a spoon so you don't break the tuna chunks.
Serve immediately and be prepared not to speak for the entire meal because it is so freaking good. Despite the wasabi and hot sauce, it's not all that spicy... the avocado balances everything out nicely. Next time I may add a diced jalapeno to give it a little crisp and spicy crunch.
You can serve this on a roll or over a salad, but it doesn't need anything at all. And this is filling enough for a whole meal. And for those of you who are skeptical of the cost of tuna: instead of going out to dinner for a meal, spend the money on the tuna and you'll still have some leftover! This is hands down one of my new favorite meals, and it was a blast cooking with my Dad!
Barefoot Contessa Tuna Salad
2 pounds very fresh tuna steaks
4 tablespoons olive oil and more for the tuna
2 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
zest of 2 limes grated
1 teaspoon wasabi powder
6 tablespoons fresh lime juice
2 teaspoons soy sauce
10 dashes hot sauce (Tabasco)
2 ripe avocados, diced
1/4 cup minced scallions
1/4 cups diced red onions