Recipe courtesy of Buckeye Roadhouse

Seared Ahi Tuna with Asian Slaw

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
  • Yield: 4 servings
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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

  1. In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
  2. 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.
  3. For the dressing:
  4. In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
  5. For the Tuna:
  6. 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.
  7. 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.
  8. 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.

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