“Welcome to Gio’s Cucina!”
-Chef John Ruggeri
Gio’s Cucina is your source for mouth watering recipes straight from Head Chef John Ruggeri’s Secret Recipe Book. Check back each month for a new dish!
Grilled Tuna Salad
- 2 pounds very fresh tuna steak, 1-inch thick
- Good olive oil
- Kosher salt and freshly ground black pepper
- Grated zest of 2 limes
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 1 teaspoon wasabi powder
- 2 teaspoons soy sauce
- 10 dashes Tabasco sauce
- 2 firm, ripe Hass avocados, large diced (see Note)
- 1/2 red onion, thinly sliced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1 to 2 tablespoons toasted sesame seeds
Heat a charcoal grill with hot coals. Brush the grill with oil.
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool slightly and cut into large bite sized cubes.
(If you don’t want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks, and cook for 2-3 minutes on each side, until seared on the outside and still raw inside.)
For the dressing, whisk together 1/4 cup of olive oil, the lime zest and juice, wasabi, soy sauce, Tabasco, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Toss the avocados in the dressing and then arrange the avocados, tuna, and red onion on individual plates. Drizzle with more dressing and sprinkle with scallions and roasted sesame seeds. Serve at room temperature.
NOTE: To prepare the avocados, cut them in half, remove the seed, and ease the flesh out of the rind. Place on a board and dice them. Coat immediately with extra lime juice of vinaigrette to keep them from turning brown.
* Serves 4-5