Recipe courtesy of Buckeye Roadhouse
Seared Ahi Tuna with Asian Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 33
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 45
- Sodium
- 388
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
Ingredients
2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup green beans, trimmed and thinly sliced lengthwise
1/2 cup thinly sliced red bell pepper
1/4 cup chopped pickled ginger
1/4 cup coarsely chopped fresh cilantro leaves
Wonton Strips:
1/2 cup canola oil
6 square wonton sheets, cut into 1/8-inch wide strips
Dressing:
2 tablespoons ginger, chopped
2 tablespoons green onion, chopped
2 cloves garlic, minced
1 tablespoon freshly chopped cilantro leaves
1 pound sashimi-grade ahi tuna
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup sesame seeds
Directions
- In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
- 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. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
- For the dressing:
- In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
- For the Tuna:
- Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
- Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
- Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.