This is our take on a Hawaiian classic, adapted from Ina Garten's recipe from Barefoot Contessa
Step 1: Chop and Mix
¾ pound fresh tuna steak
2 tablespoons olive oil
Grated zest of 2 limes
3 tablespoons freshly squeezed lime juice
½ teaspoon wasabi powder
1 teaspoons soy sauce
1 ½ teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
¼ cup minced scallions, white and green parts
2 teaspoons minced fresh jalapeno pepper, seeds and ribs removed
1 ripe Hass avocado, diced
1 tablespoon Sriracha sauce
1 teaspoon toasted sesame seeds (optional)
Cut tuna steak into ¼ inch dice, place in large bowl. In another bowl, combine oil oil, lime juice, lime zest, wasabi powder, soy sauce, Sriracha, salt and pepper, stir to combine. Pour over fish, stir gently. Add avocado, scallions, and jalapenos. Stir gently, cover bowl with plastic wrap, refrigerate for one hour.
Step 2: Enjoy
Taste, adjust seasonings, add sesame seeds if desired, serve with crackers, pita chips or simply in a bowl. Here's a video of us making it. Let us know what you think.
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