Chef Kathleen Recipes at Food Network.com

Ahi Tuna with Napa Cabbage Salad

Prep Time: 20 Minutes
Cook Time: 5 Minutes
Level: Easy
Servings: 4

Ingredients

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

	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.
	Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
	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.

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