Ingredients

• 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

Browse by ingredient

Instructions

1. In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
2. 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.
3. For the dressing:
4. In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
5. For the Tuna:
6. 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.
7. 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.
8. 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.