I just made this recipe this last week and it turned out really well. I couldn't find black sesame seeds, so I just used more white sesame seeds. I, also, don't have a large food processor, so I cut the vegetables all by hand. I would suggest using a food processor to save on time. If you don't want to spend a lot of money on this recipe, you can use a tiny dash of vanilla extract instead of the vanilla bean. I, also, cut back on the sugar and used 2 tbsp. instead of 3. Enjoy!
Vegetable slaw
- 2 carrots, peeled
- 2 parsnips, peeled
- 2 each green and red bell peppers, cored and seeded
- 1 small sweet onion
- 1 jalapeño pepper, cored (and seeded if less heat is desired)
- 2 tablespoons chopped fresh cilantro
Dressing
- 3 tablespoons sugar
- Seeds from 1/2 vanilla bean
- 1/2 cup rice vinegar
- 1/2 cup nonfat sour cream
- Sea salt and white pepper
Tuna
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 tablespoon wasabi powder (found at Asian grocery stores)
- Vegetable-oil cooking spray
- 1 tablespoon sesame oil
- 2 pieces tuna loin (about 8 oz each), cut in half
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For the dressing and slaw
Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
- For the tuna Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.
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Source: The Lincoln, Santa Monica, CA
