Tuna With Asian Slaw

tuna
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    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

Ingredients

  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 1/4 cup fresh cilantro leaves
  5. Check 3 tablespoons rice vinegar
  6. Check 2 teaspoons toasted sesame oil
  7. Check kosher salt and black pepper
  8. Check 4 teaspoons canola oil
  9. Check 3 teaspoons whole coriander seeds
  10. Check 2 teaspoons whole black peppercorns
  11. Check 4 6-ounce tuna steaks (about 3/4 inch thick)

Directions

  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.