This is obviously Amy here, I doubt Chad would classify bridal showers or recipes as one of his favorite things. Although the recipe you’re about to get your mitts on is for sure one of his favorites.
I’ve was invited to a bridal shower this weekend where the themes were cooking and the kitchen. All the guests have been asked to fill out a recipe card for the bride-to-be to use to spoil her future hubby with.
Well Sean-y you’re a lucky boy because we’re sending Spicy Avocado Tuna Pitas your way. Prepare yourself. This recipe was actually snagged from Food Network and the Barefoot Contessa (classy) in my gloriously unemployed, early days in North Carolina.
We’ve made a few modifications along the way and hope that Elizabeth and Sean and you guys all enjoy these fresh and tasty pitas. We like to pair them with roasted red pepper soup. Sometimes homemade, sometimes out of a can. Either way they’re yummy.
- 3 T Olive Oil
- 1 Pound Tuna Steak
- 1/2 Teaspoon Wasabi Powder
- 6 Dashes Tabasco
- 1/4 Cup Chopped Red Onion
- 1 Tablespoon Sesame Seeds
- Baby Arugula
- 1 Teaspoon Salt and Pepper
- 2 Tablespoons Lime Juice
- 1 Tablespoon Soy Sauce
- 1 Avocado, Cubed
- 1 Tablespoon Minced Scallions
Brush the tuna steaks with oil and season with salt and pepper. Sear the steaks on high heat in a dry pan for 2 minutes on each side. Cool until they are just cool enough to handle. Cut into cubes.
Whisk 2 tablespoons olive oil, lime zest, juice, wasabi, soy, Tobasco and pepper together. Toss the tuna, avocado, onion and scallions in this dressing. Toss in sesame seeds.
Scoop into warm pita bread and add arugula leaves to taste.
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