Shabbat Shalom

Contributed by Jamie Geller

Ingredients

1 tablespoon olive oil
2 pounds tuna steak
1½ teaspoons kosher salt
½ teaspoon black pepper
2 red onions, peeled and diced
2 scallions, white and half of the green part (about 6 inches), sliced
2 ripe Hass avocados, peeled, pitted and diced
For dressing:
4 tablespoons olive oil
1½ teaspoons Gold’s wasabi sauce
4 tablespoons lime juice
10 dashes Tabasco sauce (about ½ teaspoon)
1 teaspoon dried coriander or 1 tablespoon fresh minced cilantro

Preparation Instructions

• Heat olive oil in a 12-inch skillet over medium-high heat.
• Wash tuna, pat dry and rub with salt and pepper.
• Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside.
• In a small sauce pan, combine dressing ingredients and warm over medium-low heat.
• Place onions, scallions and avocado in salad bowl.
• Cut tuna into 1-inch chunks and add to bowl.
• Pour dressing over salad. Serve at room temperature.