Grilled Tuna With Slaw and Poppyseed Dressing
Ready In: 30 mins
Serves: 2
Yields: 2 steaks
Ingredients
- 2 tuna steaks
Vegetables
- 1 large carrot, julienned
- 1 cup red cabbage, shredded
- 1 cup bok choy, thinly sliced
- 1 cup Chinese cabbage, shredded
- 1⁄2 sweet onion, thinly sliced
Vinaigrette
- 1⁄2 lemon, juiced
- 1⁄4 cup orange juice
- 2 tablespoons honey mustard
- 3 tablespoons poppy seed dressing (may need more)
- salt and pepper
- 1⁄3-1⁄2 cup olive oil
Directions
- In a small bowl, whisk together all but olive oil. Slowly add in a small stream until the dressing is emulsified. May need more poppyseed dressing if you like it thicker.
- Season tuna with salt and pepper, rub with olive oil.
- Grill until they just turn white and are firm about 4 minutes per side. Let rest while doing the vegetables.
- Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add the bok choy, chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
- Place vegetables on the plate. Top with tuna and drizzle vinaigrette on the tuna and around the edge of the plate.
- Garnish with fresh orange sections.
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