Ahi Tuna with Napa Cabbage Salad Recipe
Inspired by Kathleen Daelemans
Difficulty: Simple
Serves: 4
Nutrition per serving: Calories 315, Total Fat 10.2g, Saturated Fat 0.9g, Carbohydrates 23g, Fiber 9g, Protein 33.6g
Total Time: 25 minutes Prep Time: 20 minutes Cooking Time: 5 minutes
Ingredients
- 2 tbsp fresh lime juice
- 1 1/2 tbsp fish sauce
- 1 tsp granulated sugar
- 1 tsp dark sesame oil
- Coarse salt and freshly ground black pepper
- 1 medium head Napa cabbage
- 1 bag pre-shredded carrots
- 1/2 cup fresh basil leaves, torn
- 1/2 cup mint leaves, torn
- 1/2 cup loose cilantro leaves, roughly chopped
- 4 tbsp mixed black and white sesame seeds
- 1 pound ahi tuna steaks
- 2 tsp extra-virgin olive oil
Instructions
In a large salad bowl, whisk together the lime juice, fish sauce, sugar, and sesame oil; season to taste with salt and pepper.
Slice the Napa cabbage in half lengthwise and cut into fine strips. Add the cabbage, shredded carrots, basil, mint, and cilantro to the dressing; toss and set aside.
Spread the sesame seeds on a flat plate and press the tuna steaks into the seeds so they coat both sides evenly.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Sear the tuna for about 2 minutes per side for rare (cook longer to your preferred doneness). Remove and let rest briefly.
Slice the tuna thinly and divide among four plates. Serve each portion with a generous helping of the Napa cabbage salad.
Categories:
