Ahi Tuna with Napa Cabbage Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • Coarse salt and cracked black pepper
  • 1 medium Napa cabbage
  • 1 bag shredded carrots
  • 1/2 cup basil leaves, torn into quarters
  • 1/2 cup mint leaves, torn
  • 1/2 cup cilantro leaves, roughly chopped
  • 4 tablespoons black and white sesame seeds
  • 1 pound ahi tuna steaks
  • 2 teaspoons extra-virgin olive oil
Directions

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

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