Barefoot Bloggers-"Salmon" Salad

This month's first Barefoot Blogger pick dealt me a little bit of a challenge. I like tuna , but I don't eat it because of the high mercury content. Also, if I were going to prepare it, it would have to be cooked all the way through which was not the intent of the original recipe. I eat sushi occasionally but only in very high end restaurants where I now the safety and quality is assured. I thought of taking the option of making a previously missed recipe. However, that didn't seem fair to Kate who picked this recipe and defeated the purpose of joining the group to branch out and try new and unfamiliar recipes. So, I decided to participate and make this recipe with grilled salmon. I'm really glad I did because it was a wonderful beginning of summer meal. The dressing would work just as well on other salads or even as a marinade. I could easily see making this same salad with chicken, shrimp or even tofu. I omitted the avocado because my husband doesn't eat it but next time I make it I will add it for me! Instead I served this over a bed of organic mixed greens with herbs. My husband said he definitely would want to have this one again. I have a feeling this is going to be a regular for us through the summer. What better way to spend a breezy evening eating dining al fresco and watching our favorite toddler run around the back yard! Thanks again to Kate of Warm Olives and Cool Cocktails, this was a great pick and exposed me to a recipe I probably would have passed on my own. Also, for those looking, I found the wasabi powder at Whole Foods.

Grilled Tuna Salad

• 2 pounds very fresh tuna steak, cut 1-inch thick (I used 1 lb salmon that I grilled until cooked through)
  
• 4 tablespoons olive oil, plus extra for brushing
• 2 1/2 teaspoons kosher salt, plus extra for sprinkling
• 1/2 teaspoon coarsely ground black, plus extra for sprinkling
• 2 limes, zest grated
• 1 teaspoon wasabi powder (found at Whole Foods)
  
• 6 tablespoons freshly squeezed lime juice (3 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended: Tabasco)
• 1 to 2 ripe Hass avocados, medium diced (I omitted)
  
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup red onion, small diced
• I served mine over organic mixed greens with herbs
  

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Source: Ina Garten, Barefoot Contessa at Home, Clarkson Potter, 2006.