Ahi Tuna with Napa Cabbage Salad
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Level: Easy
Servings: 4
Ingredients
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| 2 | 2 tablespoons lime juice |
| 1 1/2 | tablespoons fish sauce |
| 1 | teaspoon sugar |
| 1 | teaspoon dark sesame oil |
| Coarse salt and cracked black pepper | |
| 1 | medium Napa cabbage |
| 1 | bag shredded carrots |
| 1/2 | cup basil leaves, torn into quarters |
| 1/2 | cup mint leaves, torn |
| 1/2 | cup cilantro leaves, roughly chopped |
| 4 | tablespoons black and white sesame seeds |
| 1 | pound ahi tuna steaks |
| 2 | teaspoons extra-virgin olive oil |
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In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside. |
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Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick. |
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Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw. |