On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Pepper Crusted Ahi Tuna with Sweet and Spicy Asian Slaw, was created by Meagan Peoples.
In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside. Thinly slice napa cabbage and green cabbage, place into another large mixing bowl.
Julienne carrots and add to cabbage, set aside.
Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food’s Mexicali Fire®.
Crust each tuna filet with course ground black pepper.
Grill or sauté for 2 minutes on each side until seared, but still raw inside.
Slice and plate with Asian slaw.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 2013.5mg||69 %|
|Potassium 432.9mg||11 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 32.5g|
|Protein 5.3g||8 %|
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Calories per serving: 177
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