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Miso Sesame Ahi Tuna with Vegetable Slaw

Yields 2 dinner portions


For Sesame Tuna:
8 oz. #1 Ahi tuna (saku cut, no tendons)
4 oz. Sesame seeds
4 oz. Miso (fermented soy paste)
Black pepper to taste
2 Tbsp. Sesame oil (to cook tuna)

For Miso Sauce:
2 Tbsp. Miso
4 Tbsp. Water
2 oz. Butter

For Vegetable Slaw:
2 oz. Red cabbage, finely julieneed
2 oz. Napa cabbage, finely julienned
2 oz. Green onions, finely julienned
2 oz. Snow peas, finely julienned
2 oz. Carrots, finely julienned
2 oz. Jicama, finely julienned
2 oz. Rice wine vinegar
1 oz. Mirin
1 1⁄2 Tbsp. Light soy sauce
1 1⁄2 Tbsp. Sesame oil
Pinch of salt
* Sesame seeds are an optional ingredient

For Sticky Rice:
6 oz. Short Grain Sushi Rice (washed 3 times)
Water to cover 1⁄2” over rice
2 oz. Rice wine vinegar


For Sesame Tuna:
Smear tuna with miso and roll in sesame seeds to coat. Reserve for cooking in sesame oil. Heat oil until hot and sear tuna on all sides to rare or medium rare doneness (approximately 30-45 seconds on each side). Slice tuna on an angle into 8 pieces.

For Miso Sauce:
Combine the miso and water and boil over high heat. Add the butter and reduce until thick. Use at once and plate over vegetable slaw.

For Vegetable Slaw:
Toss all of the julienned vegetables together in a bowl. Combine the remainder of ingredients to form a dressing and toss with the julieneed vegetables. Use this as an Asian slaw for grilled chicken or fish or as a refreshing vegetable salad.

For the Sticky Rice:
Cover rice in a heavy sauce pot and bring directly to a boil. Cook for 2 minutes. Turn heat down as low as possible and cook 10 minutes longer. Turn rice off and keep covered. Let it sit for 10 minutes, undisturbed. Do not stir rice at any time. Uncover rice and sprinkle with rice wine vinegar and fan to cool. Cover with lid or damp cloth and use as needed. Note: It’s a plain rice for use with highly seasoned foods.

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