1 eight-ounce ahi filet
2 tablespoons blackening spice
1 cup Napa cabbage, shredded
1 tablespoon green onion, chopped
2 tablespoons carrots, matchstick
2 tablespoons soy sauce
juice of ½ orange
1 tablespoons + 1 teaspoon sesame oil
2 tablespoons rice wine vinegar
2 tablespoons sweet red pepper, matchstick
1/8 teaspoon wasabi
1 tablespoon pickled ginger, fresh
Coat the outside of the tuna with the blackening spice.
In a sauté pan over medium-high heat, place a teaspoon of the sesame oil and bring to temperature. Sear the tuna for 30 to 45 seconds per side. Remove from heat, let stand for one minute, and slice into 8 long pieces.
Combine the cabbage, onion, carrots and red pepper. Add the oil, vinegar and orange juice and toss.
Place ahi on top of slaw mixture and serve with soy sauce, fresh pickled ginger and wasabi.
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