Ahi Tuna With Sweet And Spicy Asian Slaw
30 Minute
Rich in Omega-3
This recipe, Pepper Crusted Ahi Tuna with Sweet and Spicy Asian Slaw. Try now this quick delicious recipe and enjoy, it was created by Meagan Peoples.
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  • ½ cup Tropical Food’s Mexicali Fire® Snack Mix
  • 2, 4 oz. fresh ahi tuna
  • 2 tbsp. fresh ground black pepper
  • 1/4 cup extra virgin olive oil
  • 5 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp. honey
  • 2 tbsp. mayonnaise
  • Zest of 1 lime
  • 3 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 2 tbsp. brown sugar
  • 1 cup napa cabbage, thinly sliced
  • 1/2 cup green cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1/2 cup wasabi peas
  • 1 tbsp. black sesame seeds
  • 1 1/2 tsp. salt


  • In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside.

  • Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside.

  • Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food’s Mexicali Fire®.

  • Crust each tuna filet with course ground black pepper. Grill or sauté for 2 minutes on each side until seared, but still raw inside.

  • Slice and plate with Asian slaw.

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