What a delicious dish for summer! I just love grilled tuna steaks...they cook so quickly and they are meaty and satisfying, a great source of lean protein! I made this crunchy Asian slaw with hearty pieces of broccoli, radishes and carrots, tossed with a dressing made with soy sauce, sesame oil, lime and honey. The slaw can be made ahead and then when you are ready to serve dinner, quickly grill the tuna for about 4 minutes or so per side and serve it with the slaw. I topped it with crushed peanuts and a little garnish of cilantro, and what a great meal!
Here's what you need: ( serves 4-6)
4-6 tuna steaks
1 T lower sodium soy sauce
1 T sesame oil
8 cups raw broccoli, sliced thinly lengthwise
5 radishes, cut in half then thinly sliced
1 carrot, peeled and julienned
1 cup fresh cilantro, chopped ( save a little for garnish)
1/4 cup lower sodium soy sauce
3 T sesame oil
Zest and juice of one large lime
1 T fresh ginger, peeled and minced
1 1/2 T honey
1/2 to 1 t sriracha ( adjust to your taste)
about 1/4 cup crushed peanuts to serve ( or nuts of your choice)
Let's make the slaw first. In a large bowl, whisk the soy sauce, sesame oil, lime zest and juice, honey, ginger, and sriracha. ( This is from the list of ingredients for the slaw). Save out a couple of tablespoons of this dressing for topping later.
Add the broccoli, carrot, radishes, and cilantro to the bowl with the dressing. Toss to coat well. Cover and refrigerate the slaw. ( I made mine ahead about two hours and it was great).
When you are ready for dinner, preheat you grill and get it good and hot. Meanwhile, mix the T of soy sauce and T of sesame oil together and brush it on both sides of the tuna steaks. Place the tuna on the hot grill and grill about 4 minutes per side, or to your taste. It should be pink in the middle to serve.
To serve, place some of the slaw on the plate and top with the grilled tuna. Drizzle some of the dressing you saved out on the tuna. Sprinkle with the crushed peanuts and fresh cilantro. Dinner is served!