Sesame Seared Tuna With Vegetable Slaw
Sesame Seared Tuna With Vegetable Slaw is a gluten free and pescatarian main course. This recipe serves 4. One serving contains 548 calories, 40g of protein, and 23g of fat. Head to the store and pick up sesame seeds, bell peppers, rice vinegar, and a few other things to make it today. To use up the vanilla bean you could follow this main course with the Mini Vanilla Scones with Vanilla Bean Glaze as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables.
Add cilantro and combine gently.
Let rest for at least 30 minutes.For tuna
Place a large nonstick pan over high heat until hot.
Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.Source: The Lincoln, Santa Monica, CAAttach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables.
Add cilantro and combine gently.
Let rest for at least 30 minutes.
Place a large nonstick pan over high heat until hot.
Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.Source: The Lincoln, Santa Monica, CA