maleficent

1 good sized tuna steak,extra fresh (my supermarket now sells fresh frozen hermetically sealed tuna that is perfect for this... it doesn't necessarily need to be sushi grade tuna) (the tuna steak I used was a little over 3/4's of a lb)
3 tbs olive oil
a lot of fresh ground black pepper
Juice of limes (really squish the limes first, to get 'em extra juicey)
Zest of those 3 limes
1 tbs wasabi powder (I used a little more) (I have only been able to find wasabi powder, wasabi paste i'm sure would be fine as well)
2 tbs soy sauce (low sodium i used)
a few dashes hot sauce (I used the tabasco haberno sauce, it's not super hot and it's green - which i liked with the wasabi)
1 ripe Haas avocados, diced medium
2 scallions, sliced thin (both white and green parts
1/4 cup Vidalia onion, diced small
1 stalk celery, diced small

Sear the tuna in a hot skillet- about 1 minute on each side and set aside - tuna will be extremely raw in the middle.

Now,in a bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce, whisk until blended. Add the avocados to the vinaigrette (the lime will keep the avocado from turning brown).

Cut the tuna in chunks (a little larger than the avocados) and place it in a large bowl, add the scallions and red onion and mix well.

Leave in the fridge for an hour or more, if you want to - the lime juice will "cook" the tuna a little more- -otherwise serve over fresh tomato slices, or some boston lettuce, or some nice bread...

It's awesome...

This made one dinner and one lunch leftover... (dinner was served with tomatos and crustini bread.. lunch will be served over lettuce and cucumbers.)

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