By using “sushi grade” tuna (a premium cut that has been properly stored and adequately frozen to remove the threat of parasites) you can enjoy this dish more safely.
- 1 lb sushi grade Ahi tuna
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
- ½ cup fresh squeezed lime juice
- 4 teaspoons low sodium soy sauce
- 2 teaspoons roasted sesame oil
- 2 teaspoons granulated raw sugar
- 3 large tomatoes (preferable heirloom varieties)
- ¼ cup minced fresh cilantro
- ¼ cup chopped fresh green onion
- 12 cups chopped romaine lettuce
- 1 large avocado, cut in 1-inch cubes (optional
Cut tuna into steaks that are approximately 1-inch thick. Heat grill to high heat; coat Ahi with olive oil and season with salt and pepper as desired.
Sear tuna steaks on each side until they just start to turn opaque. Remove Ahi from grill and cut into 1-inch cubes; stir in with the fresh squeezed lime juice and allow it to sit for about 30 minutes. Stir in the soy sauce, sesame oil, and sugar. Cut the tomatoes into 1-inch cubes and stir them in with the tuna mixture. Add cilantro and green onion and avocado if desired.
Divide lettuce on four salad plates. Top each plate with one fourth of the tuna mixture and enjoy.
For more details on the science behind it, read this.