Tuna and avocado are a pretty handsome pair. Tuna-avocado rolls are a sushi staple. My mom used mashed avocado in her tuna salad instead of mayonnaise. And sliced avocado often shows up as a garnish on tuna burgers.
This dish was a huge hit: a kind of blurring of salsa and tartare. I rub a tuna steak in olive oil and smoky, spicy herbs, and char it just to get a little bit of the grilled flavor. Then I dice it up, along with diced avocado, tomato, jalapeno, green onion, and cilantro. A drenching of citrus juice, and a swig of olive oil, and it's ready to be scooped up on a corn chip. You can definitely serve this as an appetizer to share, but it also makes a phenomenal lunch.
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About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.