Ahi Tuna with Sweet and Spicy Asian Slaw
Ingredients
½ cup Tropical Food’s Mexicali Fire® Snack Mix
2, 4 oz. fresh ahi tuna
2 tbsp. fresh ground black pepper
¼ cup extra virgin olive oil
5 tbsp. soy sauce
1 tsp. sesame oil
¼ cup rice wine vinegar
1 tbsp. honey
2 tbsp. mayonnaise
Zest of 1 lime
3 tbsp. ginger, minced
1 tbsp. garlic, minced
2 tbsp. brown sugar
1 cup napa cabbage, thinly sliced
½ cup green cabbage, thinly sliced
1 cup carrots, julienned
½ cup wasabi peas
1 tbsp. black sesame seeds
1 ½ tsp. salt
Preparation
1
In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside.
2
Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside.
3
Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food’s Mexicali Fire®.
4
Crust each tuna filet with course ground black pepper. Grill or sauté for 2 minutes on each side until seared, but still raw inside.
5
Slice and plate with Asian slaw.
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About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Pepper Crusted Ahi Tuna with Sweet and Spicy Asian Slaw, was created by Meagan Peoples.
Yield:
2 servings
Added:
Wednesday, April 10, 2013 - 5:29am
