Barefoot Contessa (en-US)

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3/4 pound very fresh tuna steak
4 tablespoons olive oil
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
1/2 teaspoon wasabi powder
1 1/2 teaspoons soy sauce
6 dashes Tabasco sauce
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalapeño pepper, seeds removed
1 ripe Hass avocado
1 teaspoon toasted sesame seeds (optional)

Cut the tuna into 1/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions and jalapeño, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers.

Tuna Tartare