Seared Ahi with Asian Cabbage Slaw:

Seared Ahi with Asian Cabbage Slaw:
(serves 2)

1/2 lb piece of fresh ahi tuna (from a reputable place)
Sea salt and fresh ground black pepper
Cayenne pepper to taste
Paprika
Toasted Sesame Seeds
Vegetable oil for searing

Asian Slaw:
1/2 small head cabbage, shredded
2 large carrots, shredded
1 thai chili or serrano chili, deveined and de-seeded, chopped finely
1/2 c cilantro, roughly chopped
1/4 c rice vinegar
1 tbs soy sauce
1 tbs lemon juice or fresh citrus juice (I used pink grapefruit)
1 tsp fish sauce
1 tsp brown sugar
1/4 tsp sesame oil

Directions:
Mix all slaw ingredients, let stand at room temperature for 15-20 minutes. (can be made ahead and stored in the refrigerator) Meanwhile, mix all dry ingredients for tuna crust. Press all sides of tune into dry mixture, let stand for 10-15 minutes to allow tuna to come to room temperature.

Heat a saute pan over medium to high heat. I recommend using vegetable oil here to avoid burning. Sear tuna for 15-30 seconds on all sides - don't burn, you just want a sear.

Remove tuna from pan, slice thinly and layer over slaw. Serve immediately, or chill whole and slice before serving, preferably letting slices come to room temperature before serving.