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1
In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro.
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2
Cover and refrigerate.
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3
In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown.
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4
Using a slotted spoon, transfer the strips to a paper towel to drain.
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5
Set aside.
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6
In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
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7
Coat the tuna with the oil and season with the salt and pepper.
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8
On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
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9
Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side.
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10
Remove the fish from the pan and let rest for several minutes before slicing.
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11
The tuna will be medium-rare.
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12
Toss the vegetables with half of the dressing and mix well.
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13
Add half of the wonton strips and gently combine.
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14
Mound the slaw onto a platter or indivisual plates.
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15
Place the sliced tuna on top of the salad and drizzle the remaining dressing on top.
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16
Garnish with the remaining wonton strips.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
