Not your mom's tuna salad

This recipe is a great twist on crowd-pleasing tuna tartare. It's one of the quickest and healthiest meals around and comes from the one and only, Ina. I have to say that since Nigella has arrived on Food Network, I feel like I have been cheating on Ina. Her British accent is so sophisticated and my first recipe, her key lime pie, had me at hello. I have also stolen one of her bad habits by sneaking out of bed every night to steal some dark chocolate from the pantry. Anyway, I digress.

The key to this recipe is simple: fresh fish from a trusted fish shop, make sure it's bright red and doesn't smell. Use it within 36 hrs from when you buy it (this is my guideline, not the FDA's :) )

Tuna Salad (The Barefoot Contessa, serves 4)

2 lbs very fresh tuna steak, cut 1 inch thick
4 Tbsp olive oil, plus extra for brushing
2 1/2 tsp kosher salt, plus extra for sprinkling
2 limes, zest grated (love my microplane zester!)
1 tsp wasabi powder (if you don't have, skip it, you could also keep some from last night's sushi...the green paste)
6 Tbsp freshly squeezed lime juice (3 limes)
2 tsp soy sauce
10 dashes hot sauce (Ina and I use Tabasco)
1 to 2 ripe Hass avocado (the more, the merrier..mmm)
1/4 cup minced scallions (these are shallots in Canada), white & green parts (2 scallions)
1/4 cup red onion, small diced
*You can also add in hearts of palm, I think they go great!

Brush the tuna steaks with olive oil and sprinkle with s&p. Place the tuna steaks in a very hot saute pan and cook for a minute on each side. Set aside.

In a small bowl, combine the olive oil, s&p, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna 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.