4 servings (serving size: 1 tuna steak and about 3/4 cup slaw)
1 tablespoon dark sesame oil
4 (6-ounce) tuna steaks
2 tablespoons low-sodium soy sauce
2 teaspoons coarsely ground black pepper
1 teaspoon sesame seeds
2 tablespoons water
2 teaspoons sugar
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
3/4 teaspoon fish sauce
1/2 teaspoon rice vinegar
1/2 teaspoon bottled ground fresh ginger (such as Spice World)
4 cups packaged angel hair slaw
2 tablespoons thinly sliced green onions
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Brush fish with soy sauce. Combine 2 teaspoons pepper and sesame seeds; sprinkle evenly over fish. Add fish to pan, and cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine 2 tablespoons water and next 5 ingredients (through ginger) in a small bowl. Combine slaw and onions in a large bowl. Drizzle vinegar mixture over slaw mixture; toss to coat. Serve with fish.
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Five stars for the tuna recipe. The simple pepper and sesame seed searing works fantastically. The slaw, however, is only 3 star. I like the spice from the Sriracha but I really expected more of a vinegar taste. Maybe next time I'll try it without the sugar to cut the acid. Overall, a 4 star recipe. Try it without the slaw.
My husband thought this was the best tuna recipe we've tried, and I agree. Didn't like the slaw recipe that goes with it (I just do a salad with sesame ginger dressing and toasted nuts of some sort on top), but I used some of the slaw ingredients to make a sauce for the fish: mayo, chili paste (sambal oelek), rice vinegar and salt.
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