Click the play button on the video window to the right to see the show segmentIt is a fresh light dish that won't leave you feeling too full and bloated while you lay poolside this summer.
This recipe for seared tuna with crab and mango slaw comes from Executive Chef Brian Feirstein of
Eddie V's Edgewater Grille.
Seared Tuna with Crab and Mango SlawExecutive Chef: Brian Feirstein
INGREDIENTS:10 oz. Striped Tuna Steaks, sushi quality, 2 each
1 each mango, peeled, ΒΌ inches, julienne
1 each red pepper, 1/8 inches, julienne
1 each napa cabbage, 1/8 inches, julienne
4 tablespoons of jumbo lump crab meat
1 each red onion, peeled, 1/8 inches, julienne
2 tablespoons of Daikon Sprouts
* Toss together ingredients well with two tablespoons of lime vinaigrette
(For Vinaigrette)2 tablespoons of rice wine vinegar
4 tablespoons of vegetable oil
2 each limes, juiced, zested
1 teaspoon of wasabi powder
1 teaspoon of ginger, grated
1 tablespoon of honey
* Combine all ingredients well
PREPARATION:1. Season Tuna with salt and pepper
2. Sear Tuna on both sides in a very hot iron skillet with one tablespoon of vegetable oil
3. Cook to desired texture (rare is preferable)
4. Place on plate with slaw on top
5. Splash Tuna liberally with vinaigrette
6. Garnish with Daikon sprouts, serve immediately
