Tuna Salad Recipe (Not your typical Tuna Salad)

2 pounds very fresh tuna steak, cut 1-inch thick
4 tbl. olive oil, plus extra for brushing
2 ½ tsp. kosher salt, plus extra for sprinkling
½ tsp. coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 tsp. wasabi powder
6 tbl. freshly squeezed lime juice (3 limes)
2 tsp. soy sauce
10 dashes hot sauce (recommended: Tabasco)
1-2 ripe Hass avocados, medium diced
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup red onion, small diced

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté 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 onions and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.