Fresh tuna is sooooo tasty…I’ve you’ve never tried it, give it a whirl. It’ll make canned tuna pale in comparison. This recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate. Wasabi powder can be found in the Asian food section of the store, and can be REALLY potent, so I suggest adding just a little at a time and seeing if it’s too hot. Finding one without sugar or anything weird can be really tough…it took me a lot of searching to find one that was Paleo-friendly (“Hime” brand…horseradish, spirulina and turmeric are the only ingredients). Don’t like wasabi? You can totally leave it out.
I served this tuna salad on fresh romaine lettuce boats wrapped up into nori and served sushi style. If you don’t like tuna, you could substitute cooked chicken breast.
Prep time: 20 min Cook time: 5 min Makes: 2 servings
Ingredients for the dressing:
- Juice of 2 limes
- Zest of 1 lime
- 2 teaspoons coconut aminos
- 2 teaspoons sesame oil (sub: olive oil)
- 2 teaspoons Hime All Natural Powdered Wasabi (or any other clean wasabi)
- Salt and pepper to taste
Ingredients for the salad:
- 1 lb. ahi tuna steak
- 2 green onions, thinly sliced
- 1 avocado, diced
- 1 Tablespoon sesame seeds
- Romaine or butter lettuce leaves
- Nori wraps, optional
- To make the dressing, combine the lime juice, lime zest, coconut aminos, sesame oil, wasabi powder, salt and pepper in a medium bowl. Stir together and set aside.
- Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. *Important: you want the fish to be rare inside. If you cook it until well-done it’ll be tough and dry. Allow to cool on a cutting board. Cut into chunks.
- Add the avocado, green onion, sesame seeds and tuna to the bowl with the dressing. Fold the ingredients together to combine.
- Serve on lettuce boats / cups or wrap with nori. Or, just serve in a bowl with chopped lettuce.