Seared Ahi Tuna with Asian Slaw

Nutrition Information

Ingredients

• 4 (6oz each) Ahi tuna steaks (sushi-grade)
• 4 cups Coleslaw mix
• 1 cup Shredded carrots
• 1 cup Edamame (shelled)
• 3 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Fresh ginger (grated)
• 3 tbsp Sesame seeds (divided)
• 2 tbsp Vegetable oil (high smoke point)
• 3 Green onions (sliced)

Instructions

1. 1

   Make slaw: In a large bowl, whisk together rice vinegar, sesame oil, soy sauce, and grated ginger

2. 2

   Add coleslaw mix, shredded carrots, edamame, and 1 tbsp sesame seeds

3. 3

   Toss to coat and refrigerate while cooking tuna

4. 4

   Pat tuna steaks completely dry

5. 5

   Season with salt and pepper on both sides

6. 6

   Press remaining 2 tbsp sesame seeds onto both sides of tuna

7. 7

   Heat vegetable oil in a cast iron skillet over very high heat until smoking

8. 8

   Carefully add tuna steaks

9. 9

   Sear for 1-1.5 minutes per side for rare (centers should still be raw)

10. 10

    Or 2 minutes per side for medium-rare

11. 11

    Remove immediately to a cutting board

12. 12

    Let rest for 2 minutes

13. 13

    Slice tuna against the grain into 1/4-inch slices

14. 14

    Divide slaw among 4 plates

15. 15

    Top with sliced tuna

16. 16

    Garnish with sliced green onions and serve immediately