Fresh Tuna, Avocado, and Green Bean Salad

Fresh Tuna, Avocado, and Green Bean Salad

Serves 4

Ingredients:
Salt
1 pound green beans
1 lime
1/3 cup olive oil, plus more as needed
1 tablespoon soy sauce
1 small red onion
Ice cubes
1 pound fresh tuna
1 teaspoon vegetable oil
2 avocados

Directions:
1. Bring a medium pot of water to a boil and salt it. Trim the green beans and cut into 2-inch pieces.
2. Squeeze the lime juice into a large bowl, add the olive oil and soy sauce, and whisk. Thinly slice the onion and add it.
3. Cook the green beans in the boiling water until just tender, 2 or 3 minutes, then drain and transfer to a bowl of ice water. Meanwhile, heat a large skillet over high heat.
4. Rub the tuna with the vegetable oil, sprinkle with salt, and sear in the very hot skillet, turning once, until browned on both sides but still raw in the center, 3 or 4 minutes per side.
5. Pit and scoop the avocados, cut into small chunks, and add to the dressing. Drain the green beans well and add them.
6. Cut the tuna into 1-inch chunks and add. Toss gently, adding more olive oil if the salad looks dry. Taste, adjust the seasoning, and serve.

Variations:
Niçoise Style: Use 2 tablespoons red wine vinegar instead of lime juice, 1 teaspoon Dijon mustard instead of soy sauce, 2 cups cherry tomatoes instead of avocados, and add 1/2 cup pitted Niçoise olives.
Tofu, Avocado, and Green Bean Salad: Use half sesame oil, half vegetable oil, and 1 brick firm tofu, cubed (uncooked), instead of tuna.
Fresh Tuna, Mango, and Green Bean Salad: Use fish sauce instead of soy sauce and 2 cups chopped mango instead of avocados.