Seared Ahi Tuna Steaks
as prepared by Chef Michael Fusco at the Galley™ for the Newson6 filming
Yield: Serves 4
4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
1 Tablespoon coarsely cracked black pepper
1 Tablespoon salt
2 Tablespoons sesame seeds (may use a combination of black and toasted sesame seeds)
1/4 cup vegetable oil
Sprinkle tuna steaks on both sides with salt, coarsely cracked black pepper, and sesame seeds,
pressing gently to adhere. Heat oil in large nonstick skillet over high heat.
Add tuna steaks and sear until brown outside and opaque in center, about 1 - 2 minutes per side.
Using tongs, transfer tuna steaks to a cutting board. Slice thinly and serve immediately.
May use soy sauce or the dressing from the Asian Fusion Slaw recipe as a dipping sauce.
Asian Fusion Slaw
as prepared by Lesley Shollmier at the Galley™ for the Newson6 filming
Yield: Makes 8 -10 servings
1/2 cup vegetable oil
1/2 cup toasted sesame oil
1 cup rice vinegar
2 limes juiced
2 Tablespoons minced peeled fresh ginger
4 minced garlic cloves
3 Tablespoons soy sauce
4 Tablespoons honey (or more to taste)
1 jalapeno chopped
1 - 2 Tablespoons Chili Garlic Sauce to taste (recommended Sambal Oelek chili paste)
4 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
3 cups thinly sliced Napa cabbage
3 cups carrots shredded or julienned
6 green onions, very thinly sliced
2 cups snow peas, stringed, thinly sliced lengthwise
2 large red bell pepper, thinly sliced
1 large bunch of cilantro chopped
2 cups roasted peanuts
2 Tablespoons sesame seeds
To make the dressing, whisk the first 10 ingredients in medium bowl to blend (you may also use a blender).
Mix cabbages and remaining ingredients in a large bowl. Toss with enough dressing to coat.
Season with salt and pepper to taste if needed. (Can be made 3 hours ahead. Cover; chill.)
Can be served as a side salad or as an entree by adding sliced chicken breasts (grilled or roasted)
or with the Seared Ahi Tuna Steaks.