| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1 cup green beans, trimmed and thinly sliced lengthwise
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped pickled ginger
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/2 cup canola oil
- 6 square wonton sheets, cut into 1/8-inch wide strips
- 2 tablespoons ginger, chopped
- 2 tablespoons green onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped cilantro leaves
- 1 pound sashimi-grade ahi tuna
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup sesame seeds
Instructions
- In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
- In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
- For the dressing:
- In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
- For the Tuna:
- Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
- Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
- Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 483 |
| Total Fat | 33 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 45 mg |
| Sodium | 388 mg |
Reviews
I added about a quarter of a cup of Newman’s Own sesame ginger dressing to the dressing and it was fantastic!
I agree that the slaw needed a liquid dressing so I went into one of my Thai cookbooks and came up with a sweet and sour dressing. When added to the slaw, it was awesome.
Janet
Janet
The recipe for the dressing seems to be missing something – there should be some kind of liquid – shouldn’t there be soy sauce or mirin??