If you’re looking for a heart-healthy alternative that has plenty of protein power, yellowfin tuna steaks are a great, low-fat option. Sourced from Soho Foods, LLC, the handline-caught and Monterey Bay Aquarium (MBA) Green-rated “Best Choice” tuna falls right in line with Hy-Vee’s Responsible Choice initiative when it comes to traceability and quality.
Highly versatile and filling enough to replace beef or pork for a weekly meal, here is one of my favorite yellowfin tuna options:
Seared Yellowfin Tuna Steaks with Asian Slaw
All you need
For the yellowfin tuna steaks:
- 2 tbsp olive oil
- 4 sesame-encrusted yellowfin tuna steaks
For the dressing:
- 1/4 cup olive oil, divided
- 3 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp brown sugar
- 5 tbsp soy sauce
- 4 tbsp mirin or white wine
- 1 tsp sesame oil
- 1/4 cup rice wine vinegar
- Salt and pepper, to taste
For the slaw:
- 1 cup thinly sliced Napa cabbage
- 1/2 cup thinly sliced red cabbage
- 1 cup julienned carrots
- 1/4 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced bok choy
- 1/2 cup bean sprouts
- 1/2 cup julienned snap peas
- 1/2 cup julienned green onions
All you do
- Place a thick-bottomed frying pan on medium-high heat, until very hot. Add 2 tablespoons oil, and sear the tuna steaks for about 2 minutes per side (medium-rare), or until desired doneness is reached. Remove tuna from the pan and chill until ready to serve.
- In a small saucepan,n add 2 tablespoons olive oil, ginger and garlic; sauté until lightly brown. Add brown sugar, soy sauce and mirin. Simmer for 5 minutes and remove from heat. When cool, whisk in remaining 2 tablespoons olive oil, sesame oil and rice wine vinegar; set aside.
- In a large bowl, combine all vegetables; slowly add enough dressing to lightly coat the slaw; season to taste with salt and pepper.
- To serve, slice tuna steaks on the bias, and plate each with equal amounts of slaw.