Asian Slaw And Somen Salad With Spice Rubbed Tuna Recipes

SESAME TUNA STEAKS WITH ASIAN SLAW

Steps:

• Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
• Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

ASIAN TUNA SALAD

Steps:

• Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

SPICY SESAME TUNA SALAD

Steps:

• Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

SESAME CRUSTED TUNA WITH ASIAN SLAW

Steps:

• Place first six ingredients in a large bowl. Toss with 1/4 cup dressing and salt., Place remaining dressing and sesame seeds in separate shallow bowls. Dip tuna in dressing, then in sesame seeds to coat both sides., In a large skillet, cook tuna over medium-high heat until medium-rare to slightly pink in center, 2-3 minutes per side. Serve with slaw.

CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE

Steps:

• Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
• Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
• Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
• Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.

SEARED AHI TUNA WITH ASIAN SLAW

Steps:

• 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.

ASIAN SLAW AND SOMEN SALAD WITH SPICE-RUBBED TUNA

Steps:

• Cook somen noodles in large pot of boiling water until done, 2 to 3 minutes. Meanwhile, in a small bowl whisk together ginger, garlic, red-pepper flakes, sugar, soy sauce, rice vinegar, and oils; set aside. Drain noodles in a colander, rinse with cold water, and shake to drain noodles well. Place noodles in large bowl, toss with scallions and half of dressing, about 1/3 cup. Place on large round serving platter on one-third of the plate and set aside.
• Place cabbage, carrots, cucumber, radishes, cilantro leaves, and sesame seeds in the empty bowl and toss with remaining dressing. Place on serving platter adjacent to the noodles, covering another third of the platter; set aside.
• Dry tuna with paper towel, rub with oil, season with salt and five-spice powder, if using. Grill or pan-sear tuna over medium-high heat, about 1 1/2 to 3 minutes per side for rare to medium-rare steaks. Cut into 1/4-inch slices and place in a number of rows in fan pattern on remaining third section of serving platter. Place cilantro sprigs in center of platter and serve immediately.

ASIAN TUNA SALAD

Steps:

• Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
• Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.