Red Sky Cashew-Encrusted Tuna

My husband and I honeymooned in Sanderling, and visited the Red Sky Cafe at least 3 times during our stay. Recipe courtesy Chef Wes Steppe from the Red Sky Cafe in Duck, NC. Prep time includes sitting time for salad.

• Ready In: 1 hr 21 mins
• Serves: 2

Ingredients

• COMBINE

• 1⁄2 cup cashews, ground fine
• 1⁄4 cup  breadcrumbs

• OTHER INGREDIENTS

• 7  ounces tuna steaks
• 3  tablespoons olive oil
• 1⁄2 cup  poached green beans
• 1⁄2 cup pasta, of choice (al dente)
• 4  tablespoons  sesame oil
• 4  tablespoons soy sauce
•  black sesame seed
•  sesame seeds
• 1⁄2 cup bok choy, thinly sliced
• 1⁄2 cup napa cabbage, thinly sliced

Directions

1. Combine beans, noodles, sesame oil, soy and sesame seeds with the bok choy and cabbage.
2. Let it marinate at least 1 hour.
3. Dredge tuna steak in cashews.
4. Heat olive oil in saute pan.
5. When oil is hot, saute tuna on each side about 2 minutes per side for medium rare steak.
6. Heat bean and noodle salad in saute pan.
7. Serve tuna on top of pasta salad and finish with fresh salsa.