Tuna With Asian Slaw

Photo by Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 269 calories
    • Calories 27 calories from fat
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 78 mg
    • Sodium 807 mg
    • Protein 41 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 2 g


  1. Check 2 cucumbers, peeled
  2. Check 1 bunch radishes, thinly sliced
  3. Check 5 scallions (white and light green parts only), thinly sliced on the diagonal
  4. Check 1/4cup fresh cilantro leaves
  5. Check 3tablespoons rice vinegar
  6. Check 2teaspoons toasted sesame oil
  7. Check kosher salt and black pepper
  8. Check 4teaspoons canola oil
  9. Check 3teaspoons whole coriander seeds
  10. Check 2teaspoons whole black peppercorns
  11. Check 4 6-ounce tuna steaks (about 3/4 inch thick)


  1. Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber.
  2. Add the radishes, scallions, cilantro, vinegar, sesame oil, and ¼ teaspoon each salt and black pepper and toss. Cover and refrigerate.
  3. Heat the canola oil in a skillet over medium-high heat. Using the flat of a knife or the bottom of a pan, crush the coriander seeds and peppercorns.
  4. Sprinkle 1 ¼ teaspoons salt over the tuna and press the crushed spices onto each side.
  5. Cook the tuna, turning once, until it reaches desired doneness, about 3 minutes per side for medium-rare.
  6. Divide the tuna among individual plates and serve with the slaw.