| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- Coarse salt and cracked black pepper
- 1 medium Napa cabbage
- 1 bag shredded carrots
- 1/2 cup basil leaves, torn into quarters
- 1/2 cup mint leaves, torn
- 1/2 cup cilantro leaves, roughly chopped
- 4 tablespoons black and white sesame seeds
- 1 pound ahi tuna steaks
- 2 teaspoons extra-virgin olive oil
Instructions
- In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
- Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
- Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.
Nutrition Facts
| Calories | 314.5 calorie |
| Total Fat | 10.2 grams |
| Saturated Fat | 0.88 grams |
| Carbohydrates | 23.4 grams |
| Dietary Fiber | 9 grams |
| Protein | 33.6 grams |
Reviews
I used the ahi tuna steak part of the recipe. It was the first time I made ahi steaks.
I found this recipe to be easy and delicious! I used three different types of mushrooms: crimini, shitake and oyster. Added a little more marsala wine and chicken stock.
Came out fabulous.
My family loved it.
Came out fabulous.
My family loved it.
E
This is a quick and easy meal to prepare and I will definitely make it again. It wasn’t that exciting on the flavor scale I would recommend adding some crunch to it. I topped it w/ some crispy Asian noodles at the end.
I put the veggies for one minute into the Wok, that helped opening up the marinade. Delicious! The tuna I cut in slices to avoid drying out as I don’t like raw food.
I liked the tuna encrusted w/ sesame oil – somebody commented that the sesame seeds on the fish didn’t add much flavor. I only used white seeds and added some sesame oil mixed w/ canola oil in the frying pan – and seasoned the fish w/ salt after. The flavor was great and the seeds added a nice texture contrast to the fish. The salad was also tasty – I added a bit of hot oil which gave it a bit of hum. Lastly, I ran out of fish oil so mashed a few anchovies with soy sauce- which worked okay as a quick substitute… This is a great, tasty and healthy week night meal!
I thought the salad was just spot on and simply preparing the tuna lets a nice piece of tuna speak for its self
The salad was really good… it just needed a pop. Green onions or (my preference) sliced fresh jalapenos would have been perfect. The tuna was good but the sesame seed crust was unexciting – basically I felt like I could have eaten the tuna plain and had the same basic taste. For $20 a pound, I’d like to see something more exciting out of Ahi.
This was so easy and fast. A quick summer meal and very very good! Will make over and over again.
I was looking for something “skinny” to eat along with some leftover roasted pork. I saw this show, and thought the salad sounded easy and good. After I combined and tasted the dressing ingredients for correctness, and thought about the fresh herbs in the recipe, I realized that it reminded me of my favorite Vietnamese chicken salad that I get when I go out. So, with that, I added the leftover pork to the salad, as well as some chopped peanuts. I had to add some red pepper flakes, too, as I like spicy food. I did not have Napa cabbage, but the plain ol’ green variety tasted great. I was quite pleased to have “come up” with such an enjoyable lunch.