Best Pepper Crusted Ahi Tuna With Sweet And Spicy Asian Slaw Recipes

Seared Tuna with Asian Slaw Recipe - (4.5/5) image

Provided by á-31592

Number Of Ingredients 12

1 tsp. grated fresh ginger
1 Tbs. mayonnaise
2 tsp. honey Dijon mustard
1 Tbs. soy sauce
1/4 cup rice vinegar
2 Tbs. Asian sesame oil
7 Tbs. peanut oil
1 1/2 lb. sushi-grade ahi tuna steaks, patted dry
Salt and freshly ground pepper, to taste
1 large head napa cabbage, halved, cored and thinly sliced crosswise
6 green onions, thinly sliced
Rice noodles soaked in hot water for 10 minutes

Steps:

Make the dressing In a large bowl, whisk together the ginger, mayonnaise, mustard, soy sauce, vinegar, sesame oil and 5 Tbs. of the peanut oil until smooth. Sear the tuna Prepare a hot fire in a grill. Alternatively, preheat a stovetop grill pan over high heat. Brush both sides of the tuna steaks with the remaining 2 Tbs. peanut oil, and season generously with salt and pepper. Place the tuna on the grill rack or in the grill pan and sear, without moving the steaks, for 1 1/2 minutes. Turn the steaks over and sear, again without moving them, for 1 1/2 minutes more. Transfer to a cutting board and let stand for 5 minutes. Assemble the salad: Meanwhile, add the cabbage, and green onions to the dressing and toss to coat evenly. Arrange the cabbage mixture on individual plates. Top with rice noodles. Slice the tuna steaks across the grain, place on top of the salads and serve immediately. Serves 4 to 6.

Seared Ahi Tuna with Asian Slaw image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

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
1/2 cup canola oil
6 square wonton sheets, cut into 1/8-inch wide strips
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

Steps:

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.