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    • Ahi Tuna With Sweet And Spicy Asian Slaw

    Ahi Tuna With Sweet And Spicy Asian Slaw

    Mark Sharron
    Easy
    4-5 minutes
    2

    Ahi Tuna with Sweet and Spicy Asian Slaw could be just the recipe you’re looking for.

    This recipe only makes enough for 2. It’s an inexpensive recipe and perfect for people who like Asian cuisine. All you need are carrots, salt, honey, and a few others. This dish is a sure-fire winner at any special event.

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    Ingredients

    • 2 fresh Ahi tuna, approx. 4oz each
    • ½ cup Snack Mixes
    • 2 tablespoons fresh ground black pepper
    • 1/4 cup extra virgin olive oil
    • 5 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1/4 cup rice wine vinegar
    • 1 tablespoon honey
    • 2 tablespoons mayonnaise
    • Zest of 1 lime
    • 3 tablespoons ginger, minced
    • 1 tablespoon garlic, minced
    • 2 tablespoons brown sugar
    • 1 cup napa cabbage, thinly sliced
    • 1/2 cup green cabbage, thinly sliced
    • 1 cup carrots, julienned
    • 1/2 cup wasabi peas
    • 1 tablespoon black sesame seeds
    • 1 1/2 teaspoon salt

    Method

    • Step-by-step Method: Ahi Tuna With Sweet And Spicy Asian Slaw
    • Prepare napa and green cabbage by thinly slicing and place in a large mixing bowl
    • Julienne carrots and add to the bowl with cabbage
    • Crush wasabi peas and snack mixes separately into coarse crumbs; set aside individually
    • Mix together soy sauce, sesame oil, rice wine vinegar, honey, brown sugar, lime zest, minced ginger, and minced garlic in a small bowl to create dressing
    • Stir half the dressing into the cabbage and carrots to form the slaw; toss thoroughly
    • In a separate bowl, whisk mayonnaise with remaining dressing for a creamy finishing sauce; set aside
    • Pour extra virgin olive oil onto a plate, coat tuna pieces lightly on all sides
    • Season tuna evenly with salt and freshly ground black pepper
    • Roll or press each tuna piece into the crushed wasabi peas and crushed snack mix, coating the surface evenly
    • Preheat a nonstick pan over high heat until very hot
    • Sear tuna pieces for about 30 seconds per side to achieve a rare center and crisped crust
    • Transfer seared tuna to a clean cutting board; slice each piece against the grain into even portions
    • Toss the slaw again, adding black sesame seeds right before serving
    • Plate a mound of Asian slaw centrally; fan tuna slices attractively beside or on top
    • Drizzle the creamy sauce over the tuna and around the plate for garnish
    • Optionally, sprinkle extra black sesame seeds and reserved wasabi peas/snack mix crumbs for crunch and visual appeal
    • Serve immediately while tuna is warm and slaw remains crisp