Seared Tuna with Asian Slaw
Seek out the freshest ahi tuna you can find. Purchase steaks that are at least 1 inch thick. Searing for 1 1/2 minutes per side will result in steaks that are browned on the outside but still pink in the center. If you prefer to cook your tuna to medium, sear the steaks for about 2 minutes more per side.
- 1 tsp. grated fresh ginger
- 1 Tbs. mayonnaise
- 2 tsp. honey Dijon mustard
- 1 Tbs. soy sauce
- 1/4 cup rice vinegar
- 2 Tbs. Asian sesame oil
- 7 Tbs. peanut oil
- 1 1/2 lb. sushi-grade ahi tuna steaks, patted dry
- Salt and freshly ground pepper, to taste
- 1 large head napa cabbage, halved, cored and thinly sliced crosswise
- 6 green onions, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
Make the dressing
In a large bowl, whisk together the ginger, mayonnaise, mustard, soy sauce, vinegar, sesame oil and 5 Tbs. of the peanut oil until smooth.
Sear the tuna
Prepare a hot fire in a grill. Alternatively, preheat a stovetop grill pan over high heat.
Brush both sides of the tuna steaks with the remaining 2 Tbs. peanut oil, and season generously with salt and pepper. Place the tuna on the grill rack or in the grill pan and sear, without moving the steaks, for 1 1/2 minutes. Turn the steaks over and sear, again without moving them, for 1 1/2 minutes more. Transfer to a cutting board and let stand for 5 minutes.
Assemble the salad
Meanwhile, add the cabbage, green onions and bell peppers to the dressing and toss to coat evenly. Arrange the cabbage mixture on individual plates. Slice the tuna steaks across the grain, place on top of the salads and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).