Ingredients Jump to Instructions ↓

  1. 2 1/4 cups julienned Napa cabbage

  2. 1/3 cup shredded carrots

  3. 1/3 cup julienned yellow bell peppers

  4. 1/4 cup julienned red onions

  5. 2 medium oranges, peeled and segmented

  6. 2 tablespoons chopped fresh cilantro leaves

  7. 2 tablespoons rice wine vinegar

  8. 2 teaspoons sesame oil Salt and freshly ground black pepper TUNA:

  9. 2 pounds tuna loin, sliced 1/2-inch thick

  10. 1 tablespoon sake

  11. 1 tablespoons fresh lime juice

  12. 1 tablespoons mirin

  13. 1 tablespoon peanut oil DIPPING SAUCE:

  14. 1/2 cup sake

  15. 3 tablespoons mirin

  16. 2 tablespoons soy sauce

  17. 1 tablespoon lime juice

  18. 1 tablespoon black sesame seeds

  19. 1 tablespoon chopped cilantro leaves

  20. 2 cloves garlic, chopped

  21. 1 (1/2-inch) piece fresh ginger, peeled and chopped

Instructions Jump to Ingredients ↑

  1. Combine cabbage, carrots, bell peppers, onions, orange segments, and cilantro in a bowl. Drizzle rice wine vinegar, and sesame oil over the salad. Season with salt and freshly ground black pepper, to taste, and toss to combine well. Set salad aside for 15 minutes before serving. Place tuna in 1 layer in a shallow dish or container. Stir together sake, lime juice, soy sauce, and mirin. Pour sake mixture over the fish and allow fish to marinate at room temperature for 10 minutes. For the dipping sauce, combine all dipping sauce ingredients in a bowl and whisk to combine, set aside. Remove fish from the marinade and pat dry. Discard marinade. Season tuna on both sides with salt and pepper. Heat peanut oil in a large skillet over medium-high heat, until hot, but not smoking. Add tuna fillets, cook, turning once, until seared but still rare inside, about 20 seconds per side, (For more well-done tuna, cook up to a minute per side, if desried). Transfer to serving plates. Top each serving with 1/2 cup of the slaw. Drizzle a small amount of dipping sauce around each plate (or serve on the side in small bowls for dipping) and serve immediately. Yield : 4 servings


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