Yes, I know I dabble a lot with tuna and Asian flavors, but the addition of miso to the plate will make this dish very satisfying and give you the umami feel that makes something feel heartier than it is. If you get miso paste, you'll want to thin it a little bit with water, but you can easily find some in a bottle.
Seared Tuna with Asian Slaw
Serves: 1 Time: 15 minutes Difficulty: SO SUPER EASY!
- 4-6 oz. ahi tuna
- 1 1/2 T. blackening seasoning
- 1 c. shredded cabbage
- 1 T. rice wine vinegar
- 1 T. soy sauce
- 1 tsp. Sriracha
- 1-2 T. miso
- 1 T. Mirin
- blended oil
Toss the cabbage in the rice wine vinegar. Plate the cabbage.
Whisk together the soy, Mirin, and Sriracha in a small bowl. Set aside.
Coat the tuna in the seasoning. Heat 1 T. of oil in a pan and cook the tuna for 2 minutes per side, leaving it rare in the middle.
Slice the tuna and plate it on top of the cabbage. Drizzle the tuna and cabbage with a bit of the soy mixture and serve the rest alongside.
Spoon the miso into little puddles between the slices of tuna and add additional drops of Sriracha if you like it hot and spicy.