Tuna With Asian Slaw

Tuna With Asian Slaw
Quentin Bacon

Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

2
cucumbers, peeled
1
bunch radishes, thinly sliced
5
scallions (white and light green parts only), thinly sliced on the diagonal
1/4
cup
fresh cilantro leaves
3
tablespoons
rice vinegar
2
teaspoons
toasted sesame oil
kosher salt and black pepper
4
teaspoons
canola oil
3
teaspoons
whole coriander seeds
2
teaspoons
whole black peppercorns
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.
Kate Merker
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 78 mg
  • Sodium 807 mg
  • Carbohydrate 5 g
  • Fiber 2 g
  • Sugar 2 g
  • Protein 41 g
What does this mean? See Nutrition 101.