4 lbs. fresh tuna steak, cut 1 in. thick
4 tablespoons olive oil, plus extra for brushing
2 ½ teaspoons Tone’s® Salt & Pepper, plus extra if desired
1 lemon, zest grated then juiced
1 tablespoon wasabi sauce
1 tablespoon hot sauce
1 tablespoon soy sauce
1-2 ripe avocados, diced
¼ cup scallions, minced (white & green parts; about 2 scallions)
•Brush the tuna steaks with olive oil and sprinkle with Tone’s® Salt and Pepper to taste.
•Place the tuna steaks in a very hot sauté pan and cook for 1 minute on each side; set aside on a platter.
•In a small bowl combine the olive oil, Tone’s® Salt and Pepper, lemon zest, wasabi, lemon juice, soy sauce and hot sauce. Mix well to create vinaigrette, and then add avocados.
•Cut the tuna steak into chunks and place in a large bowl. Add minced scallions and mix well.
•Pour vinaigrette mixture over the tuna and carefully combine. Serve as a sandwich or as a great lunch dish.
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