Seared Ahi Tuna With Asian Slaw
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
55
Sourness
34
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Napa Cabbage (shredded)1 cup
Shredded Red Cabbage1 cup
Pickled Ginger (chopped)1 cup
Canola Oil2 tbsps
Ginger (chopped)2 tbsps
Green Onion (chopped)2 cloves
Garlic (minced)1 tsp
Kosher Salt1 tsp
Pepper (freshly ground)1 cup
Sesame SeedDirections:
1
In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro
2
Cover and refrigerate
3
In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown
4
Using a slotted spoon, transfer the strips to a paper towel to drain
5
Set aside
6
For the dressing: In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro
7
For the Tuna: Coat the tuna with the oil and season with the salt and pepper
8
On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess
9
Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side
10
Remove the fish from the pan and let rest for several minutes before slicing
11
The tuna will be medium-rare
12
Toss the vegetables with half of the dressing and mix well
13
Add half of the wonton strips and gently combine
14
Mound the slaw onto a platter or indivisual plates
15
Place the sliced tuna on top of the salad and drizzle the remaining dressing on top
16
Garnish with the remaining wonton strips