Let’s Cook: Seared Tuna and Asian Slaw Salad


Summer time is here and we are all looking for three things… healthy, fresh and delicious. Lucky for us this recipe has it all!

While it’s perfect for a lunch alone, it’s also great if you’re having some girlfriends over – it will be sure to impress them. Or even better, a satisfying light dinner for you and your hubby! 

Seared Tuna with Asian Slaw Salad


  • 1/2 lb Sushi Grade Tuna Steak 
  • 4 Tablespoons Mixed Sesame Seeds
  • 1/4 Teaspoon Ground Ginger
  • Sea Salt & White Pepper
  • 1 Tablespoon Sesame Oil



Coat both sides of the tuna with sesame oil lightly. Then coat each side (including ends) with the sesame seeds.

Heat a frying pan on medium high heat.  Sear in a frying pan for about 2 minutes on each side-(depending on thickness of tuna steak) leaving the inside of the tuna rare. Place on a paper towel and allow them to rest for about 5 minutes.

Slice into 1/4 inch slices with a sharp knife (not serrated). Set aside and place into the fridge.  This will help it remain firm and be easy to slice. 

Asian Slaw


  • 1/4 Head Cabbage, Shredded
  • 1/3 Head Red Cabbage, Shredded
  • 2 Scallions, Sliced
  • 1/2 Red Bell Pepper, Diced
  • 1 Anaheim Pepper, Diced (for more heat you can use a Jalapeno or even a smidge of Sirracha!)
  • Cilantro, Chopped
  • Salt & Pepper
  • 2 Tablespoons Ponzu Sauce (Japanese Vinegar)
  • 1 Tablespoon Soy Sauce (optional)
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Ground Ginger



Combine all ingredients together for the Asian Slaw. Then place slices of Tuna on top.

**Side Notes**

  • A little sesame oil goes a long way!
  • If you can’t locate Ponzu Sauce where you live, a Japanese Rice Vinegar is available in almost all supermarkets
  • If you find that your tuna starts to break and crumble easily, put it in the refrigerator for 10 minutes to firm back up
  • Can’t find sushi grade tuna in your market? Go to your favorite sushi restaurant and ask them for it to go! 
  • Don’t like the tuna raw? Cook it for a few more minutes on each side… your rules… your kitchen!  






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