Ingredients
Scale
- 20 ounces broccoli slaw
- 1 (11-ounce) can mandarin oranges, drained
- ½ cup shelled edamame
- ¼ cup slivered almonds
- ¼ cup chopped cilantro
- 1 (3-ounce) package ramen noodles, broken into small pieces (use brown rice ramen to make gluten-free)
- 3 to 4 tablespoons sesame oil, divided
- 2 tablespoons soy sauce (use tamari sauce for gluten-free)
- ¼ cup rice wine vinegar
- 2 teaspoons maple syrup
- 1 tablespoon fresh ginger, peeled and finely grated
- 5 scallions, chopped
- 4 (6-ounce) tuna steaks, about 1 inch thick
- Kosher salt and freshly ground black pepper, to taste
- Sesame seeds (optional)
Instructions
- In a large mixing bowl, combine broccoli slaw, oranges, edamame, almonds, cilantro and ramen. In a small bowl, mix together 2 tablespoons sesame oil, soy or tamari sauce, vinegar, ginger and scallions to make dressing; season with salt and pepper. Add dressing to slaw mixture; mix to combine well. Place in refrigerator for 10 minutes.
- While slaw is marinating, add remaining 1 to 2 tablespoons oil to a medium or large skillet and heat over high. Add tuna to skillet, season with a little salt and pepper. Cook tuna until outside is brown, flip and cook on other side until outside is browned but still pink in the center, about 6 minutes total. Let sit for 1 minute.
- Divide slaw evenly among four plates, top with tuna, season with freshly ground black pepper and garnish with sesame seeds, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Tuna
Keywords: Tuna, Tuna Recipes, Pan-Seared Ahi Tuna with Asian Slaw