Sesame Crusted Tuna with Cabbage Salad Recipe
This simple Asian inspired cabbage salad can be served as a first course for a crowd, or as a light-yet-filling dinner for two to four. The salad improves as it sits, so leftovers can be used for a most wonderful next-day lunch.
2 8 oz Yellowfin or Ahi Tuna Loins
¼ c Flour
¼ tsp salt
¼ tsp Pepper
4Tbs Dijon Mustard
⅓ cup White Sesame Seeds, plus extra for garnish
⅓ cup Black Sesame Seeds, plus extra for garnish
2 Tbs Vegetable oil
Salad
½ Small Head Napa Cabbage Shredded
¼ Small Head Red Cabbage Shredded
2 Scallions, White and Green Parts Separated, Thinly Sliced
1 Small Carrot Peeled and Shredded
½ cup roughly chopped cilantro
Dressing
1 Tbs Honey
4 Tbs Rice wine vinegar
2 tsp soy Sauce
3 Tbs Sambal
Juice and zest of 1 Lime
1 clove garlic grated
¼ inch ginger grated
2 Tbs Sesame oil
½ Cup avocado Oil
Direction
In a large bowl, whisk together the honey, rice wine vinegar, soy sauce, sambal, lime juice and zest, ginger and garlic. While whisking vigorously, slowly stream in avocado and sesame oils. Add shredded cabbage, carrots, the white sliced scallions and cilantro, and toss well to coat. Set aside to marinate while making tuna.
Season flour with salt and pepper. Lightly dredge tuna on all sides with flour, then using a pastry brush lightly coat with Dijon mustard. Mix the black and white sesame seeds on a wide plate, then roll the tuna to coat all sides.
In a skillet over high heat, add oil and sear tuna for 1-2 minutes on each side. Set aside to rest for five minutes.
Divide the cabbage salad between six small plates and sprinkle with sesame seeds. Slice tuna into ½ inch pieces and divide evenly between plates. Garnish with scallion greens.
Serves 6
Suggested Pairing: Domaine Nicolas Croze Les Three Grains Cotes du Rhone Blanc 2016
