RECIPE: Seared Tuna & Asian Slaw

When shopping for tuna ask your butcher for sushi grade tuna. It should not have a fishy smell and should be a reddish pink.

Seared Tuna

1. Heat your skillet and add grape seed oil to coat the bottom of the pan when melted.
2. Season the tuna with blackening cajun spice.
3. Place tuna in skillet to cook. Turn when cooked 1/8 thru and then remove when other side is cooked 1/8 thru.

Asian Slaw
Mix together Napa cabbage, carrots, bell peppers, bean sprouts, chopped garlic, ginger zest, lime zest & juice, Furikake (seaweed & sesame), salt & pepper, jalapeno and a drizzle of olive oil.