1 lb. sushi-grade tuna fillet, 1” thick, cut into 2 pieces
½ C. olive oil, plus more for brushing tuna filets
Salt and pepper to taste
Juice of 2½ limes (6-7 Tb.)
1 Tb. soy sauce
1 tsp. (or to taste) wasabi powder
2 Tb. finely chopped fresh cilantro
4 C. tightly packed baby lettuces
2 avocados, peeled, pit removed and cut into large pieces
4 Tb. chopped scallions
Preheat a grill pan over medium-high heat for a few minutes. Brush each side of tuna with olive oil. Sprinkle with salt and pepper to taste. Add tuna to pan and cook for 1-2 minutes per side. Set aside to cool.
To make the dressing, whisk together ½C. olive oil, lime juice, soy sauce, wasabi, cilantro and 1 tsp. salt (or to taste).
Slice tuna into pieces ¼” thick. Place 1 C. lettuce on each plate. Divide tuna and avocados among plates. Sprinkle with scallions and top with desired amount of dressing. (The recipe makes approximately 1 C., so save the rest for a future salad.)