Pan Seared Tuna with Avocado and Asian Slaw

Some things you need to know before starting! The tuna steak takes about 2 minutes or less to sear and doesn't need to be marinated so we suggest chopping all the slaw veggies first.  Then make the dressing (this can even be done the night before) which will help enhance the flavor. Thirdly, you can prepare the sauce for the Tuna (of which half is used in the pan while it's cooking, and the rest is used as a sauce). 

Crunchy Asian Slaw


Serves 4

  • 3 to 4 zucchinis (1 1/2 pounds total)

  • 1/2 teaspoon salt

  • 1 1/2 cups thinly sliced and roughly chopped red cabbage

  • 1 large carrot, grated (about 1 cup)

  • 1/2 large red bell pepper, thinly sliced 

  • 2 green onions, thinly sliced on the diagonal

  • 1/2 bunch cilantro, chopped

Simple Asian Sesame Dressing 

**Note: You need to season the rice wine vinegar if you only have a plain one in your pantry.  To season simply combine 1/3 cup of the plain rice vinegar with 5 teaspoons sugar and 1/2 teaspoon kosher salt. 

  • 1/3 cup seasoned rice vinegar*

  • 2 Tbsp olive oil

  • 1 1/2 teaspoons dark roasted sesame oil

  • 1 clove garlic, minced (about 1 teaspoon)

  • Pinch of red pepper flakes

Tuna Steak with avocado, lime, ginger, and Soy Sauce


  • 1 (6-ounce) block sushi-quality tuna (or just ask your local fish monger for 2 main course servings of sushi grade tuna)

  • 2 big handfuls fresh cilantro (also called coriander) leaves, finely chopped

  • 1/2 jalapeno, sliced

  • 1 teaspoon grated fresh ginger

  • 1 garlic clove, grated

  • 2 limes, juiced

  • 2 tablespoons soy sauce

  • Pinch sugar

  • Sea salt and freshly ground black pepper

  • 1/4 cup extra-virgin olive oil

  • 1 ripe avocado, halved, peeled, pitted, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Once you get the timing of this right, it's one of the cleanest, healthiest, and fastest, meals you can pull together and it's vibrant colors are sure to impress the guests.  You can also easily change the sauces and salad ingredients if you don't love asian flavoring.  Most importantly have fun with your ingredients!