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: Click on the ingredient links to learn the nutritional information for all the Grilled Tuna Avocado Salad ingredients. The serving size for any ingredient in Grilled Tuna Avocado Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.