Seared Ahi Tuna

Photo: Carla

Ingredients

Tuna Steaks

8 ounces ahi tuna steaks

non stick cooking spray, preferred Pam with Canola

blackening spice to coat

szechuan sauce for topping

Asian Cole Slaw

bagged cole slaw mix

sesame ginger dressing, preferred Paul Newman's

Wasabi Cream Sauce

1 tablespoon wasabi powder

1 tablespoon water

1/4 cup sour cream

1/4 cup mayonnaise

Soy Dipping Sauce

1/2 cup soy sauce

1 1/2 teaspoons sesame oil

2 tablespoons rice wine vinegar

2 teaspoons hot chili sauce, preferred Sriracha

2 scallions, minced

Preparation

Tuna Steaks

Lightly coat tuna with a non stick cooking spray. Sprinkle (dust) blackening spice over both sides of tuna. Heat an iron skillet (preferred) or a grill pan over high heat. When smoking hot, sear tuna on first side until you can see the bottom starting to turn white. Flip and repeat on the other side, cooking approximately 2 minutes per side, depending on the thickness of steaks. Remove from skillet to cutting board and drizzle with szechuan sauce. Slice into thin strips.

Cole Slaw

In a large bowl, mix bagged cole slaw mix with a drizzle of sesame ginger dressing. Toss to coat.

Wasabi Cream Sauce

Stir wasabi powder and water together. Let sit for a minute for powder to absorb water and turn to a paste. In a small bowl stir sour cream, mayonnaise and wasabi paste together to combine.

Soy Dipping Sauce

In a small bowl combine all ingredients together.

Serve with sliced pickled ginger, wasabi cream sauce and soy dipping sauce.

Serves 2.

Note: Cole slaw, wasabi cream sauce and soy dipping sauce should all be made before starting the tuna. Keep cole slaw and wasabi cream sauce in refrigerator. Soy dipping sauce can sit at room temperature.