Tuna Steaks with Asian Slaw
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Serves: 2
quick meal that is date night worthy
This is simple, fresh, quick, delicious and best of all it is date night worthy! The rice wine vinegar really provides a sweet tangy flavor that pairs perfectly with the tuna. I add a few crushed peanuts to the slaw to amp up the savory. The tuna cooks very quickly so it is important to prep all of your ingredients and make the slaw first
Ingredients
- 2 4-6 oz Tuna Steaks
- 12 ounce bag shredded cabbage
- 1 red bell pepper thinly sliced
- 2 Tablespoons Rice Wine Vinegar
- 4 Tablespoons Olive Oil divided
- 1/4 cup peanuts crushed
- Salt and pepper
Directions
In a large bowl, combine the cabbage, red pepper and peanuts
Add the vinegar and 2 tablespoons of oil
Mix well, so the vinegar and oil coats the slaw
Season with salt and pepper to taste
Divide the slaw between two plates, making piles in the center
Next, heat a skillet over medium high heat
Add the remaining 2 tablespoons of oil
Season the tuna steaks with salt and pepper
When the oil is hot, add the tuna
Cook for about 2 minutes (If you would like the tuna more well done cook for longer)
Flip the tuna (If your pan is hot enough the meat will release easily from the pan)
Cook for another two minutes
When fish is done, place each piece on top of the slaw and serve (I hold back a few peanuts and red peppers to garnish)