Salad number 3?

Are these people crazy? Another salad...with avocado? Well, this one is very, very good. We did a lot of tweaking on one of Ina Garten's recipes, "Grilled Tuna Rolls". The rolls would have been wonderful, but we eliminated the bread and made a beautiful salad.

Grilled Tuna Rolls
compliments of Ina Garten

good olive oil
1 pound very fresh tuna steak, 1 inch thick
Kosher salt and freshly ground pepper
1 lime, zest grated
3 tablespoons freshly squeezed lime juice
1/2 tsp. wasabi powder (we used Sriracha sauce)
5 dashes hot sauce (Tabasco--again an extra squirt of Sriracha)
1 teaspoon soy sauce
1 firm Hass avocado, diced
1/4 red onion, chopped
1 tablespoon minced scallion
1 tablespoon toasted sesame seeds
9 hot dog rolls, grilled or toasted
1 bunch baby arugula (we used spring greens)

Heat a grill and brush both sides of tuna with olive oil and salt and pepper. Grill tuna to your desired doneness. Can be seared in a dry saute pan over high heat.

For the dressing, whisk 2 tablespoons olive oil, lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion and sesame seeds. Line the rolls with the arugula leaves and fill with the tuna mixture.

Because we did not want to eat the rolls, we simply tossed all in a bowl and had a wonderful dinner salad. The dressing was very, very good. As you can see in the photo, we also added some tomato and chopped radishes. This will definitely be on the menu again.