Asian Slaw And Somen Salad With Spice Rubbed Tuna Recipes

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SEARED AHI TUNA WITH ASIAN SLAW



Seared Ahi Tuna with Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup green beans, trimmed and thinly sliced lengthwise
1/2 cup thinly sliced red bell pepper
1/4 cup chopped pickled ginger
1/4 cup coarsely chopped fresh cilantro leaves
1/2 cup canola oil
6 square wonton sheets, cut into 1/8-inch wide strips
2 tablespoons ginger, chopped
2 tablespoons green onion, chopped
2 cloves garlic, minced
1 tablespoon freshly chopped cilantro leaves
1 pound sashimi-grade ahi tuna
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup sesame seeds

Steps:

  • In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
  • In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
  • For the dressing:
  • In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
  • For the Tuna:
  • Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
  • Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
  • Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE



Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 20

1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/2 cup chopped green onions
1/2 cup roughly chopped fresh cilantro
1/4 cup shredded carrots
1 red bell pepper, julienned
Three 1 1/2-inch-thick tuna steaks
Sunflower oil, for the tuna
1/4 cup rice wine vinegar
1 1/2 tablespoons minced garlic
1 1/2 tablespoons grated ginger
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons soy sauce or coconut aminos
1 1/2 tablespoons sriracha or any Asian chili paste
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
2 tablespoons roasted cashews, crushed or roughly chopped
1 tablespoon toasted sunflower seeds
1 teaspoon ground Aleppo pepper
1 lime, cut into wedges

Steps:

  • Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
  • Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
  • Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
  • Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.

ASIAN SLAW AND SOMEN SALAD WITH SPICE-RUBBED TUNA



Asian Slaw and Somen Salad with Spice-Rubbed Tuna image

Whole-wheat somen noodles are thin, light, delicate, and soft. Similar to vermicelli, these Japanese noodles are often served cold in summer months. They add substance to this crunchy, colorful slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 20

3 tablespoons grated ginger
2 large garlic cloves, minced or pressed
3/4 teaspoon red-pepper flakes (or more for a spicier version)
2 teaspoons unrefined sugar
1/4 cup soy sauce
3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons canola oil
8 ounces whole-wheat somen noodles
3 scallions, thinly sliced on the diagonal
1/2 medium head Napa cabbage, halved lengthwise, cored, thinly sliced
2 large carrots, grated
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
6 radishes, thinly sliced
1/2 cup roughly chopped fresh cilantro leaves; whole sprigs for garnish
1/2 cup toasted sesame seeds
1 1/2 pounds sushi-quality tuna steaks, 1-inch thick
1 1/2 tablespoons canola oil
Sea salt
2 tablespoons five-spice powder (optional)

Steps:

  • Cook somen noodles in large pot of boiling water until done, 2 to 3 minutes. Meanwhile, in a small bowl whisk together ginger, garlic, red-pepper flakes, sugar, soy sauce, rice vinegar, and oils; set aside. Drain noodles in a colander, rinse with cold water, and shake to drain noodles well. Place noodles in large bowl, toss with scallions and half of dressing, about 1/3 cup. Place on large round serving platter on one-third of the plate and set aside.
  • Place cabbage, carrots, cucumber, radishes, cilantro leaves, and sesame seeds in the empty bowl and toss with remaining dressing. Place on serving platter adjacent to the noodles, covering another third of the platter; set aside.
  • Dry tuna with paper towel, rub with oil, season with salt and five-spice powder, if using. Grill or pan-sear tuna over medium-high heat, about 1 1/2 to 3 minutes per side for rare to medium-rare steaks. Cut into 1/4-inch slices and place in a number of rows in fan pattern on remaining third section of serving platter. Place cilantro sprigs in center of platter and serve immediately.

SPICY SESAME TUNA SALAD



Spicy Sesame Tuna Salad image

Provided by Damaris Phillips

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1/4 cup toasted sesame oil
2 tablespoons lime juice
1 tablespoon chili-garlic paste
1 tablespoon toasted black sesame seeds
1/4 teaspoon red pepper flakes
Four 5-ounce cans tuna in water (no salt added), drained
1/2 bunch green onion, greens sliced
Kosher salt

Steps:

  • Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

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