Recipe courtesy of Along Came Mary Productions
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Asian Vinaigrette:
Asian Salad:
Tuna Tartare:

Directions

To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.

To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.

To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Lychee Martini

Recipe courtesy of Danny Boome

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Tuna Tartare

Recipe courtesy of Ina Garten

Tuna Noodle Casserole

Recipe courtesy of Ree Drummond

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories