OttoChef AI Logo
OttoChef AI
Sign InGet Started
Sesame-Crusted Seared Tuna with Asian Slaw

Sesame-Crusted Seared Tuna with Asian Slaw

Lunch
Prep Time
25min
Cook Time
10min
Servings
4
Calories
606
Chef's Note

For the best sear on your tuna, make sure your pan is extremely hot before adding the fish. The goal is to create a flavorful crust while keeping the center rare to medium-rare. If you prefer your tuna more cooked through, you can increase the cooking time, but be careful not to overcook as tuna can become dry. For food safety, always use sushi-grade tuna when serving it rare or medium-rare.

Tags
high-protein
seafood
tuna
asian
slaw
sesame
seared
lunch
healthy
pescatarian
Ingredients

  • 32 oz sushi-grade tuna steaks

  • 1/3 cup white sesame seeds

  • 1/4 cup black sesame seeds

  • 3 tablespoons avocado oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 small head napa cabbage

  • 1/4 head red cabbage

  • 2 medium carrots

  • 1 large red bell pepper

  • 1 cup edamame, shelled

  • 4 stalks green onions

  • 1/2 cup fresh cilantro

  • 3 tablespoons rice vinegar

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons lime juice

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 tablespoon ginger, freshly grated

  • 2 cloves garlic, minced

  • 1 teaspoon sriracha sauce

  • 1/4 cup peanuts, chopped

Instructions
  • 1

    Pat 32 oz tuna steaks dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper on all sides.

  • 2

    Mix 1/3 cup white sesame seeds and 1/4 cup black sesame seeds on a plate. Press the tuna steaks into the sesame seed mixture, coating all sides evenly.

  • 3

    Prepare the slaw by thinly slicing 1 small head of napa cabbage and 1/4 head of red cabbage. Place in a large bowl.

  • 4

    Julienne 2 medium carrots and 1 large red bell pepper, and add to the cabbage.

  • 5

    Add 1 cup shelled edamame, 4 sliced green onions, and 1/2 cup chopped cilantro to the slaw mixture.

  • 6

    In a small bowl, whisk together 3 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 teaspoon sriracha sauce.

  • 7

    Pour half of the dressing over the slaw and toss well to combine. Reserve the remaining dressing for serving.

  • 8

    Heat 3 tablespoons avocado oil in a large skillet over high heat until shimmering.

  • 9

    Carefully place the sesame-crusted tuna in the hot pan and sear for 1-2 minutes per side for rare to medium-rare (the center should still be pink). For medium, cook for 2-3 minutes per side.

  • 10

    Remove the tuna from the pan and let rest for 2 minutes before slicing against the grain into 1/2-inch thick slices.

  • 11

    Divide the Asian slaw among 4 plates, top with sliced tuna, drizzle with the remaining dressing, and garnish with 1/4 cup chopped peanuts.

Nutrition Information (per serving)
606
Calories
61g
Protein
30g
Carbs
27g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!