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SEARED AHI ATOP WASABI SLAW

GF, DF
Crusted in sesame and paired with creamy avocado and crunchy spicy slaw

Serves 2


1lb tuna

1/4c white sesame seeds

Olive oil

1 avocado, sliced

Sriracha, to serve


For the Marinade:

3tbsp soy sauce or coconut aminos

1tsp sesame oil

1tbsp lime juice

2tsp fresh grated ginger

1tbsp olive oil

1 clove garlic, minced


For the Slaw: 

1/2 head green cabbage, shredded

5 green onions, chopped

1tsp wasabi paste

2tbsp mayo

1tbsp lime juice

1tsp agave

1tsp rice wine vinegar


Combine all marinade ingredients and soak into ahi tuna for 6 hours, flipping once. In a medium bowl toss together slaw ingredients.


Heat a medium-sized skillet over medium-high heat and drizzle with olive oil. Scattered the sesame seeds on a plate and coat the tuna steak in them (discard marinade). Sear in pan for 90 seconds per side. This will keep the tuna raw in the middle but nicely seared on the outside. Let cool in the refrigerator at least 10 minutes before slicing against the grain.


Distribute slaw on to two plates and lay sliced tuna on top. Garnish with avocado and sriracha.

Freezability:

Don't do it.