Grilled Tuna With Slaw and Poppyseed Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From a magazine I think, but not sure which one. Ingredients:
2 tuna steaks |
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 |
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:
1. 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.
2. Season tuna with salt and pepper, rub with olive oil.
3. Grill until they just turn white and are firm about 4 minutes per side. Let rest while doing the vegetables.
4. 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.
5. Place vegetables on the plate. Top with tuna and drizzle vinaigrette on the tuna and around the edge of the plate.
6. Garnish with fresh orange sections.
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