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.
Sesame Tuna with Spicy Slaw
Sriracha chile sauce can be found in the ethnic foods aisle in large supermarkets or in Asian groceries. If you can't find Sriracha, substitute half the amount of Tabasco or other hot sauce. There isn't a good substitute for the one-of-a-kind flavor of fish sauce, though many cooks will use soy sauce in a pinch. Pair this dish with rice noodles.
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- Calories: 247
- Calories from fat: 20%
- Fat: 5.5g
- Saturated fat: 1g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 2.1g
- Protein: 40.1g
- Carbohydrate: 7.9g
- Fiber: 2.1g
- Cholesterol: 74mg
- Iron: 2mg
- Sodium: 427mg
- Calcium: 75mg
- 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
- 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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