Sesame Encrusted Responsible Choice Tuna Steaks with Asian Slaw


Main Dish
Sesame Encrusted Responsible Choice Tuna Steaks with Asian Slaw

Primary Media

Asian slaw topped with sesame encrusted tuna steaks, served in a bowl

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 (4 -to-5-oz.) Responsible Choice tuna steaks
    Hy-Vee salt
    Hy-Vee ground black pepper
    2 tbsp. white sesame seeds
    2 tbsp. black sesame seeds
    1 tbsp. Gustare Vita olive oil
    1 tbsp. sesame oil
    1 package(s) broccoli slaw
    1 c. carrots, julienned
    ¼ c. red onion, thinly sliced
    ½ c. red bell pepper, thinly sliced
    ½ c. bok choy, thinly sliced
    ½ c. snap peas, cut in half on the bias
    ¼ c. green onions, julienned
    ½ c. cucumber, thinly sliced
    ⅓ c. Asian-style dressing, such as Teriyaki
    Pickled ginger, as needed for serving
    Wasabi, as needed for serving

    Things To Grab

    • Plate
    • Thick-bottomed frying pan
    • Large bowl


    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


    220 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Chef Andrew from Ankeny #1