Ahi Tuna with Asian Slaw

Ingredients

• 2 Ahi tuna filets
• 6 tablespoons rice wine vinegar
• 2 tablespoons peanut oil or EVOO
• 2 tablespoons of sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
• 5 cups thinly sliced savoy cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, julienned
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

Directions

1. In a medium bowl, whisk together the rice vinegar, oils, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with dressing mixture at least 2 hours before serving.  Can be done night before.
3. Season tuna with salt and pepper.
4. Heat pan, add enough oil to coat bottom, bring to almost smoking
5. Sear tuna on each side.  Ahi Tuna should be rare (pink in the middle)
6. Slice tuna and placed over slaw mixture.