Grilled Tuna Avocado Salad

1  lb.		very fresh tuna steak, cut 1-inch thick
2  tablespoons		olive oil, plus extra for brushing
1-1/4  teaspoons		kosher salt, plus extra for sprinkling
1/4  teaspoon		coarsely ground black pepper
1		limes, zest grated
1/2  teaspoon		wasabi powder (or paste)
3  tablespoons		freshly squeezed lime juice (3 limes)
1  teaspoon		soy sauce
1/4  teaspoon		crushed red pepper
1		ripe Hass avocados, medium diced
1/4  cup		minced scallions, white and green parts (2 scallions)
1/4  cup		red onion, small diced

Tip: For nutritional information on all the ingredients in Grilled Tuna Avocado Salad just click on each ingredient name. Then adjust the serving size for any Grilled Tuna Avocado Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute 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. Chop the avocados and add them to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well.

Pour the vinaigrette mixture over the tuna and carefully mix.