The Best Tuna Salad in the World...
 

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.)

i think i'll cut back on the wasabi, but it sounds great

Sounds good to me. I would want the tuna cooked a liitle more.

it actually does cook in the lime juice - kinda like a seviche...

I think it's a waste of perfectly good tuna steak to make it well done... tuna steak should be raw/rare/seared ... but if'n you like it a little more cooked-- don't see why you couldn't...

I also thought this recipe would be good with swordfish.. but the swordfish would have to be really well cooked -that doesn't do so good seared.

i would stick with the tuna - swordfish has a fleshy texture that does't flake as well as charlie - and the lime does cook the meat the same as steak tatar...

sounds delish!!!

this tuna didn't flake at all... it stayed nice and chunky...

I deal with enough flakes on a regular basis - no flakes in my tuna please :)

Sounds good.. real good actually hah.

Sounds really good, your making me hungry. Thanks mal!

i cant wait to try that. i have to find out what most of the ingridients are first though but i'm always up for trying new things.

have another one for you mal...

it's a tuna and bacon pasta salad...

ok, you will need:

1 bag macaroni
2 tins shredded tuna
1 packet bacon bits or shoulder bacon
1 chopped onion
1 chopped red pepper
1 chopped green pepper
1 chopped yellow pepper
1 small bottle sweet and sour gherkins
1 small bottle pepperdews
1 can sweet corn (not the cream style kind, just the normal kind)
1 punnet mushrooms (optional)
1 bottle mayonaise

step 1
boil macaroni until soft, strain and rinse thourougly, leave to cool

step 2
in a frying pan, fry onion and bacon bits till cooked. add tuna, peppers, mushroom and corn until mushies are cooked.
and leave to cool for about 10mins.

step 3
mix together the macaroni and tuna mix. allow to cool for another 10mins.

step 4
add 4 tablespoons mayonaise and mix into the salad. add more mayonaise if so required.

step 5
cut up gherkins into circles and pepperdews into rings and sprinkle over the top. and ENJOY:)

serves immediately.satisfies a family of 5.lasts for 2-3 days.good for lunches.exceptionally good with a *"lekker braai" :)

* superb barbeque

That sound delicious...but I am paranoid about undercooked meat (or fish in this instance)...how does lime juice "cook" it?

The acid in the juice reacts with the proteins in the fish (I think it's the proteins) and makes the raw meat undergo basically the same chemical reaction that is undergone when the fish is exposed to heat. There's some french something where you take foie gras and slice it thin, then put lemon juice on top of it to "cook" the foie gras.... which I think is utterly disgusting but hey, whatever floats your culinairy boat!