Active Ashley's Kitchen

Seared tuna is such a delight.  It pairs extremely well with this Napa cabbage salad for an enjoyable meal.

Recipe adapted from Food Network

Ingredients:

2 tablespoons lime juice

Zest of 1 lime

1 tablespoon fish sauce

1 tablespoon honey

1 teaspoon sugar or 1 packet monk fruit sweetener

1 teaspoon sesame oil

Salt and pepper

1 medium Napa cabbage

1 cup shredded carrots

½ cup basil leaves, chopped

½ cup mint leaves, chopped

½ cup cilantro leaves, chopped

4 tablespoons sesame seeds

1 pound ahi tuna steaks

2 teaspoons extra virgin olive oil

¼ cup dried cranberries

Directions:

Napa Cabbage Salad-

1. In a large bowl whisk together the lime juice, lime zest, fish sauce, sugar, and sesame oil. 
2. Cut the cabbage in half lengthwise and slice into thin ribbons.
3. Add cabbage, carrots, mint, basil, cranberries, and cilantro to the bowl with the dressing. 
4. Toss to combine.  Season with salt and pepper. 
5. Refrigerate until ready to serve.

Tuna-

1. Pour the sesame seeds onto a plate/cutting board.  Press the tuna in the seeds on both sides until seeds stick.
2. Heat the olive oil in a nonstick pan over medium high heat.  Cook tuna 2 minutes per side.
3. Slice the tuna and serve with the Napa cabbage slaw.