Seared Ahi Tuna with Wasabi Slaw

After our going-away party this weekend, it's been nice to have a couple days off to just relax with my guys (husband and dog). It feels like this week might be the calm before the storm of moving madness. Good thing Thanksgiving is this Thursday, and we get to eat like pigs and fuel up for our drive across the country!

Since we'll be pigging out in a few days on turkey, stuffing and mashed potatoes, I wanted to make something completely different tonight. Opting for an Asian theme, I made seared ahi tuna marinated in a sesame sauce served over wasabi mashed potatoes, along with a wasabi-ginger slaw. I made the slaw and marinated the tuna earlier in the day, so that when it came time for dinner I didn't have much to do.

 Asian Slaw with Wasabi-Ginger Dressing

• 3 cups shredded cabbage (I just use the bagged stuff)
• 2 green onion, sliced
• 1/2 or more red bell pepper, sliced thin

Dressing

• 2 tablespoons rice vinegar
• 4 teaspoons olive oil
• 2-4 teaspoons wasabi powder
• 2 teaspoons minced green onion
• 2 teaspoons lemon juice
• 1-2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon minced ginger root
• 1 teaspoon toasted sesame seeds

Whisk together dressing and add veggies. Toss to coat. 

Seared Ahi Tuna in Sesame Sauce

• 2 4-ounce tuna steaks
• 1/2 tablespoon sesame oil
• 1 tablespoon low sodium soy sauce
• 1/2 tablespoon grated ginger (I used the tube stuff)
• 1/2 clove minced garlic
• 1/2 green onion, thinly sliced
• 1/2 teaspoon lime juice

Marinate tuna steaks in sauce for at least one hour.

Heat skillet to medium-high. Pour in a little olive oil, and swirl around. Test to make sure skillet is hot by dropping some water into pan. If it bubbles and pops, it's ready! Place the tuna steaks in skillet; cook for 2-3 minutes, then flip. Depending on how thick the steaks are, and how well done you like your tuna it should take between 5-6 minutes total.

Once the tuna is done, slice and serve over potatoes or rice. Enjoy!