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Ahi Tuna over Asian Slaw
Ingredients
3 cups
thinly sliced napa cabbage (about 1/2 medium head)
1/2 medium
bell pepper, thinly sliced
2
green onions, thinly sliced
2 tbsp
chopped fresh cilantro
2 oz.
snow peas, thinly sliced
1 tbsp
lime juice
2 tbsp
Sugar Impact Mayonnaise (recipe below)
1/4 tsp
sea salt
2 (6-ounce)
ahi tuna steaks, about 1 inch thick
1 tsp
Asian sesame oil
1 tsp
coconut aminos
Instructions
STEP 1
1 Combine the cabbage, bell pepper, green onions, and snow peas in a medium bowl.,
STEP 2
2 In a separate bowl whisk together the lime juice, mayo, and 1/8 teaspoon of the salt; toss the cabbage and set aside.,
STEP 3
3 Combine the tuna steaks, sesame oil, and coconut aminos in a bowl and let stand for 5 minutes at room temperature.,
STEP 4
4 Heat a grill pan over medium heat until hot.,
STEP 5
5 Season the tuna with the remaining 1/8 teaspoon salt and place it on the pan. Cook the tuna, turning it once, until well marked and cooked to medium-rare, about 3 minutes per side, or to desired doneness.,
STEP 6
6 Transfer the tuna to a cutting board and let it cool for 5 minutes. Then cut it across the grain into 1/4-inch-thick slices.,
STEP 7
7 Divide the slaw mixture between two plates and top with the tuna.
Nutrition Facts
(per serving)
Calories:
260 calories
Servings:
2 servings
Carbohydrates:
8 g
Fat:
7 g
Fiber:
3 g
Protein:
38 g
Sugar:
5 g
Meal Effort
Preparation:
16 minutes
Cook:
8 minutes
Total:
24 minutes