AHI TUNA MARTINIS

Ahi Tuna Martinis image

Provided by Food Network

Time 20m

Yield 12 servings

Number Of Ingredients 15

2 stalks green onions
2 tablespoons Dijon mustard
1/2 cup peanut oil
1 tablespoon sesame oil
1/4 cup rice wine vinegar
1/4 cup sweet chili sauce
1/4 cup honey
Salt and freshly ground black pepper
1 head Napa cabbage
1/2 head red cabbage
4 green onions
4 carrots, peeled
1 pound ahi tuna
1 container daikon sprouts
2 avocado

Steps:

To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.
To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.
To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.