Sesame Seared Tuna with Vegetable Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mischa Barton and Kate Beckinsale have spent time in the Santa Monica steak house with a funky decor (picture mirrored walls and antler chandeliers). Atkins devotees can be spotted chowing down on red meat, while vegetarians can sample plenty of fish recipes like this tuna dish, which is high in omega-3 fatty acids (they may help reduce your risk for heart disease). Ingredients:
2 carrots, peeled |
2 parsnips, peeled |
2 each green and red bell peppers, cored and seeded |
1 small sweet onion |
1 jalapeño pepper, cored (and seeded if less heat is desired) |
2 tbsp chopped fresh cilantro |
3 tbsp sugar |
seeds from 1/2 vanilla bean |
1/2 cup rice vinegar |
1/2 cup nonfat sour cream |
sea salt and white pepper |
1/4 cup white sesame seeds |
1/4 cup black sesame seeds |
1 tbsp wasabi powder (found at asian grocery stores) |
vegetable-oil cooking spray |
1 tbsp sesame oil |
2 pieces tuna loin (about 8 oz each), cut in half |
Directions:
1. For slaw and dressing: Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
2. For tuna: Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.
3. Nutritional analysis per serving 458 calories, 14.8 g fat (2.3 g saturated fat), 50.6 g carbohydrates, 33.5 g protein, 7.7 g fiber Nutritional analysis provided by Self
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