Coating tuna with sesame seed before searing gives it a nutty crust. The Asian Slaw, with its complementary flavors, is a refreshing alternative to mayonnaise-based coleslaw.

Makes 4 servings.

Prep Time: 20 minutes
Refrigerate Time: 30 minutes
Cook Time: 8 minutes

Sesame Seared Tuna with Asian Slaw

Ingredients

Sesame Tuna:
1/4 cup vegetable oil
1 tablespoon soy sauce
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1 pound tuna steaks
1/4 cup McCormick® Gourmet Collection Sesame Seed, Toasted
Asian Slaw:
1 package (16 ounces) coleslaw mix or 1/2 head cabbage, thinly sliced (7 cups)
1/2 cup thinly sliced radishes, cut into strips
1/2 cup snow peas, trimmed, cut into thin long strips
1/2 small cucumber, unpeeled, halved lengthwise, seeded and sliced thin
1/2 cup rice vinegar
1/4 cup packed brown sugar
1/4 cup vegetable oil
1 tablespoon McCormick® Gourmet Collection Far East Sesame Ginger Blend

Directions

1. For the Sesame Tuna, mix oil, soy sauce, garlic powder and ginger in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.

2. For the Asian Slaw, toss coleslaw mix, radishes, snow peas and cucumber in large bowl. Mix remaining ingredients until well blended. Pour dressing over slaw; toss well. Cover. Refrigerate until ready to serve.

3. Place sesame seed on large plate. Remove tuna from marinade. Discard any remaining marinade. Coat tuna steaks on both sides with sesame seed, pressing firmly so the mixture adheres to the tuna.

4. Heat large nonstick skillet on medium heat. Add tuna; cook 4 minutes per side or until desired doneness. Slice tuna and serve with Asian Slaw.

Tips

Test Kitchen Tip: If using McCormick® Gourmet Collection Sesame Seed, first toast is a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

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