Recipe courtesy of Tariq "Black Thought" Trotter
Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 712
- Total Fat
- 34
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 68
- Cholesterol
- 99
- Sodium
- 901
- Total: 20 min
- Active: 20 min
Ingredients
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/2 cup chopped green onions
1/2 cup roughly chopped fresh cilantro
1/4 cup shredded carrots
1 red bell pepper, julienned
Three 1 1/2-inch-thick tuna steaks
Sunflower oil, for the tuna
1/4 cup rice wine vinegar
1 1/2 tablespoons minced garlic
1 1/2 tablespoons grated ginger
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons soy sauce or coconut aminos
1 1/2 tablespoons sriracha or any Asian chili paste
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 tablespoons roasted cashews, crushed or roughly chopped
1 tablespoon toasted sunflower seeds
1 teaspoon ground Aleppo pepper
1 lime, cut into wedges
Directions
- Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
- Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
- Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
- Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.