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Friday, March 14, 2014


All Lauren can say about this recipe is: "Oh My Tuna Greatness!"

This tuna appetizer is comprised of the following amalgamations:
(from bottom to top)
Princess Slaw
Seared, rare tuna
Cilantro Wasabi Sauce
Garnishes: Sesame seeds and Cilantro


Princess Slaw
(titled because of the royal purple cabbage)

1 head of purple cabbage-chopped
1 bag of regular cole slaw mix
sunflower seeds-as many as you want
Garlicky Vinaigrette….
….3/4 cup olive oil, 3 cloves garlic-minced, tablespoon red or white wine vinegar, teaspoon onion powder, juice of half a lemon, salt and pepper to taste…whisk all ingredients together and pour over the slaw mixture…let sit for a while in fridge.

Seared Tuna

About a 1 lb. tuna steak (make sure it's super fresh!)
Splash vegetable oil into a sautee pan and get it really hot on the stove (medium-high heat)
Squeeze lemon juice onto the steak and add sea salt, pepper and ginger powder
Throw that tuna baby into the pan and sear for a few minutes on each side…until there is a nice browned color on the outside, but plenty of pink left on the inside.
Remove from pan and slice thinly.

Cilantro Wasabi Sauce
(recipe courtesy of Martha Stewart)

1/2 cup light Mayo
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice (from 2 limes)
2 to 3 teaspoons wasabi paste
1 tablespoon ginger powder
salt and pepper to taste
-In a blender, combine all ingredients and blend until smooth. If it turns out too thick, add water until you reach desired consistency.


On a large platter of your choice, create a bed of slaw.  Next, arrange tuna slices in an eye-pleasing way.  Drizzle with cilantro wasabi sauce…the more the better!  Garnish with sesame seeds and more chopped cilantro.  Serve and enjoy!