Micheles Coleslaw Tuna Recipes

ITALIAN TUNA COLE SLAW

Steps:

• Put all ingredients in a bowl with a snap-lid.
• I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
• Shake well to mix.
• Keep refrigerated til ready to eat.
• Can add cheese, olives, tomatoes as desired.

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
• 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
• 4. Gather your ingredients (mise en place).
• 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
• 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
• 7. Divide the tuna, and add half each to the bottom of two toasted buns.
• 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
• 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
• 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
• 11. PLATE/PRESENT
• 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
• 13. Keep the faith, and keep cooking.

MICHELE'S COLE SLAW

Steps:

• In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
• Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.

MICHELE'S COLESLAW TUNA

Steps:

• Open the can of tuna and drain the water.
• Empty tuna into a bowl and mix in the marinade until tuna is completely moist, add more if necessary.
• In a separate and bigger bowl empty the cabbage or broccoli mixture.
• Now combine the tuna mixture with the coleslaw and add in the 1/2 cup of salad dressing. At the same time add in the dried cranberries and the nuts. Mix well until everything is coated with the dressing. This serves about 4-6 people as a side dish or an alternative to salad.

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

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.