Monday, May 2, 2011


The Boat House at Henry's Beach makes one of the best Ahi salads. I have been wanting to give it a try at home, so I made this salad and it came pretty close.

                                         SEARED AHI WITH ASIAN CABBAGE SLAW

Serves 2

For the tuna crust:

1/2 pound fresh ahi tuna
Sea salt and freshly ground black pepper
Toasted Sesame Seeds
Vegetable or Grape seed oil for searing

Asian Slaw:

1/2 small head cabbage, shredded (I used one 16oz. bag shredded green and purple cabbage with shredded carrots)
2 large carrots, shredded
1 Thai chili or serrano chili, deveined and de-seeded, chopped finely
1/2 cup cilantro, roughly chopped
2 green onions, sliced on a diagonal
1/4 cup rice vinegar
1 TBSP. soy sauce
1 TBSP. lemon juice
1 tsp. fish sauce
1 tsp. brown sugar
1/4 tsp. sesame oil

Fried wonton strips (optional)

Mix all slaw ingredients, let stand at room temperature for 15-20 minutes. (can be made ahead and stored in the refrigerator). Meanwhile, mix all dry ingredients for tuna crust. Press all sides of tuna into dry mixture. Let stand for 10-15 minutes to allow tuna to come to room temperature.

Heat a saute pan over medium to high heat. Sear tuna for 15-30 seconds on all sides. Be sure to sear not blacken it.

Remove tuna from pan, slice thinly and lay on top of the slaw. Sprinkle with green onions and top with wonton pieces if desired. Serve immediately or chill tuna whole and slice before serving, letting slices come to room temperature before serving.

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