Seared Tuna with Asian Coleslaw

My love for food from different cuisines started at a really young age. I was about 7 years old and my father who travelled to Japan quite a bit for business started taking us to sushirestaurants. Now I'm sure you're saying oh yeah, what's the big deal everybody eats sushi? But at the time (without revealing my age... ha ha ha) there were only a handful of sushi restaurants and they weren't like how they are today, a dime a dozen, one on every corner. My sister and I ate all the usuals... yellowtail sashimi, eel sushi and of course... TUNA! I have a great love for sushi and to this day, we probably still go at least once a week to our favorite sushi!

For those of you who have never tried sushi or think that it's something just too daring for you, this recipe is going to "ease" you into it... or so at least that's my hope! And if you're still a little unsure, grab your favorite friend who loves sushi and knows what to order and hopefully you'll learn to appreciate it!

Seared Tuna with Asian Coleslaw

1/2 lb Sushi Grade Tuna Steak

4 Tablespoons Mixed Sesame Seeds

Salt & Pepper

Asian Slaw

1/2 Head Cabbage Shredded

1/4 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)

Cilantro

Salt & Pepper

2 Tablespoons Ponzu Sauce (Japanese Vinegar)

1 Teaspoon Sesame Oil

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Ground Ginger

Coat both sides of the tuna steak with the sesame seeds, salt & pepper

Sear in a frying pan for about 2 minutes on each side- 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

Set Aside

Combine all ingredients together for the Asian Slaw

Place slices of Tuna on top.

Garnish with Cilantro

**sidenotes**

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