Seared Tuna with Asian Red Cabbage Coleslaw

The coleslaw recipe is adapted from a recipe I found on Epicurious.

• 1 tablespoon sesame seeds
• 4 cups thinly slices red cabbage (about 1/2 a head)
• 1/2 cup thinly slices onions
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon oriental sesame oil
• 1 teaspoon sugar
• Gari (sushi ginger) - optional
  

Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.

Combine cabbage and green onions in a large bowl. Add vinegar, canola oil, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving. Sprinkle with sesame seeds and serve.

Seared Tuna

Coat both sides of a 1/2 pound think tuna steak with Montreal Streak seasoning. slice the streak into two portions lengthwise. Get a pan as hot at possible. Put a small amount of peanut oil in the pan and sear the streak about 1 minute on a side. The center should still be rare.

Slice thin and arrange on a plate. Serve with Asian Red Cabbage Coleslaw. Serve with Gari for a special touch.