Sesame Encrusted Responsible Choice Tuna Steaks with Asian Slaw

Recipe

Sesame Encrusted Responsible Choice Tuna Steaks with Asian Slaw

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(4 - 5 oz) Responsible Choice tuna steaks
    Salt and pepper
    2 tbsp.white sesame seeds
    2 tbsp.black sesame seeds
    1 tbsp.olive oil
    1 tbsp.sesame oil
    1bag broccoli slaw
    1 c.julienned carrots
    ¼ c.thinly sliced red onion
    ½ c.thinly sliced red bell pepper
    ½ c.thinly sliced bok choy
    ½ c.snap peas, cut in half on the bias
    ¼ c.julienned green onions
    ½ c.thinly sliced cucumber
    c.your favorite Asian-style dressing, such as Teriyaki
    Pickled ginger, as needed, to serve
    Wasabi, as needed, to serve

    Directions

    1. Season the tuna steaks with salt and pepper. On a plate, sprinkle the sesame seeds. Press each tuna steak into the sesame seeds to coat.
    2. Place a thick-bottomed frying pan, on medium-high heat, until very hot. Add the oils, and sear the tuna steaks for about 1 minute per side (medium rare), or until desired doneness is reached; remove tuna from the pan and chill until ready to serve.
    3. In a large bowl, combine the broccoli slaw, carrots, red onion, bell pepper, bok choy, snap peas, green onions and cucumber; toss to combine. Slowly add enough dressing to lightly coat the slaw; season to taste with salt and pepper.
    4. To serve, slice tuna steaks on the bias and plate on top of equal amounts of slaw. Serve with pickled ginger and wasabi, if desired.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 15mg
    • Sodium: 1000mg
    • Total Carbohydrates: 17g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 160%
    0%
    Vitamin C 160%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Chef Andrew from Ankeny #1