Monday, February 27, 2012

Tuna with Asian Slaw


Tuna with Asian Slaw || Real Simple

2 cucumbers, peeled
1 bunch radishes, thinly sliced
5 scallions (white and light green parts only), thinly sliced on the diagonal
1/4 cup fresh cilantro leaves
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
kosher salt and black pepper
4 teaspoons canola oil
3 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
4-6-ounce tuna steaks (about 3/4 inch thick)


1. Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber.

2. Add the radishes, scallions, cilantro, vinegar, sesame oil, and ¼ teaspoon each salt and black pepper and toss. Cover and refrigerate.

3. Heat the canola oil in a skillet over medium-high heat. Using the flat of a knife or the bottom of a pan, crush the coriander seeds and peppercorns.

4. Sprinkle 1 ¼ teaspoons salt over the tuna and press the crushed spices onto each side.

5. Cook the tuna, turning once, until it reaches desired doneness, about 3 minutes per side for medium-rare.

6. Divide the tuna among individual plates and serve with the slaw.

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