Avocado and Seared Tuna Steak Salad

• 1 tablespoon olive oil
• 2 pounds tuna steak
• 1-1/2 teaspoons kosher salt
• 1/2 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

Dressing

• 4 tablespoons olive oil
• 1-1/2 teaspoons wasabi powder
• 4 tablespoons lime juice
• 10 dashes Tabasco sauce (about 1/2 teaspoon)
• 1 teaspoon dried coriander (or 1 tablespoon fresh minced ciliantro)

1. Heat olive oil in a 12-inch skillet over medium-high heat.
2. Wash tuna, pat dry and rub with salt and pepper.
3. Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside.
4. In a small sauce pan, combine dressing ingredients and warm over medium-low heat, mixing occasionally.
5. Meanwhile, place onions, scallions and avocado in a medium to large salad bowl.
6. Cut tuna into 1-inch chunks and add to bowl.

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