Salad night

I was looking through a salad cookbook searching for inspiration.  I found an Italian salad with salami, prosciutto and Fontina cheese that sounded interesting.  I showed my husband and he pointed out a tuna with Asian slaw.  I was surprised as he usually isn’t as big a fan of tuna as I am but was happy to accommodate.  I tweaked a bit and here is what I did.  This is a nice healthy dinner if you are trying to eat lighter in the New Year.

Seared Tuna and slaw

• 1 head Napa cabbage thinly sliced
• 1 bunch scallions, thinly sliced
• 1/4 cup rice vinegar
• 2 TB mayonnaise
• 2 tsp honey Dijon mustard
• 1 TB low sodium soy sauce
• 1 1/2 tsp minced fresh ginger
• 4 TB canola oil
• 2 TB sesame oil
• 3/4 lb tuna steaks
• additional canola oil for searing

Combine cabbage and scallions in a large bowl.  Whisk together vinegar, mayonnaise, mustard, soy sauce and ginger.  Combine oils in a measuring cup and whisk into vinegar mixture, pouring slowly and steadily.  Toss dressing with cabbage and scallions.

Season tuna with salt and pepper.  Heat a non-stick skillet over medium high heat and add about 1 TB canola oil.  When oil is hot, sear tuna about 2 – 3 minutes per side.  Remove from heat and slice.

Place slaw on plate and top with sliced tuna.