Update my dinner status, I'm making this tonight.
32 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
- 8 ounces Tuna Steak Sushi grade
- 1/2 teaspoon Black pepper cracked
- 2 teaspoons Olive oil
- 1/2 ea Large Spanish or Vidalia sweet onion slice into thin slivers
- 1/2 cup Milk or Buttermilk
- 1 cup Flour seasoned with Paprika, salt and pepper
- Oil for deep frying onion rings
- 2 cups Baby spinach leaves
- 1 cup Green cabbage
- 1 cup Red cabbage
- 1 cup Shredded carrots.
- 1/4 cup Sliced green onions
- 1/4 cup Asian Sesame with Ginger Dressing Good Seasonings, or other
Preparation
1. Soak onion slivers in buttermilk.
2. Toss onion slivers in seasoned flour.
3. Deep fry onion slivers in batches; set aside on paper towels.
4. Preheat grill to medium heat. Brush tuna steaks with olive oil; season with pepper, if desired.
5. Grill tuna 1 - 2 minutes on each side; best served with outside seared for colour, and center still cold.
6. Place spinach in large bowl. Add cabbages, carrots and onions; mix lightly. Add dressing; toss to coat. Place on service platter. Cut tuna into slices; place on top of salad. Garnish with
