Dressing 1—12.3 ounce box silken tofu, cubed
¾ cup ponzu sauce
3 tablespoons white miso
2 tablespoons garlic chili paste
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
Salt to taste
Slaw 1 head Napa Cabbed, finely shredded
¼ head red cabbage, finely shredded
6 scallion, cut on bias
1 red pepper, julienned
½ bunch cilantro, minced
½ bag shredded carrots, cut in half
Tuna 1/4 cup black sesame seed
1/2 cup white sesame seeds
4- 6oz Ahi tuna steaks, 1 inch thick
Kosher salt & freshly ground black pepper
2 tablespoons grapeseed oil
Directions For Dressing In a blender, add cubed miso.
In a large mixing bowl, add ponzu, miso, garlic chili paste, water, soy sauce, sesame oil, ginger and garlic; mix with a spoon to combine ingredients.
Add mixture to blender.
Blend until well combined.In a mesh strainer set over a bowl, pour dressing to strain.Season with salt to taste.
Directions For Slaw In a large salad bowl, combine all ingredients.
Add 1-1 ½ cups of dressing. Mix well.
Directions For Tuna In a shallow dish, combine the two types of sesame seeds, stir to mix.
On a large plate, season the tuna with salt and pepper.Dredge in sesame seeds, coat tuna evenly.
In a nonstick pan, over medium heat, warm the oil until smoking.
Arrange tuna in the pan.
Cook until the white sesame seeds start to turn golden underneath.
Carefully turn the tuna over.
Cook for about 1 minute.
Transfer the tuna to a cutting board.
Cut into 1/4 inch thick slices.
By Chef Cori Albers
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