Rice Cracker-Crusted Tuna with Apple Slaw   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS Prep Time: 20 min Cook Time: 6 min 5 ounces Japanese rice-cracker mix (about 2 cups) 1 1/2 pounds tuna steaks (3 to 4 pieces) 4 tablespoons Dijon or other hot mustard 5 tablespoons extra-virgin olive oil 2 Granny Smith apples 1 cup shredded carrots (about 2 carrots) 1 cup shredded red cabbage 1 tablespoon white wine vinegar 1 tablespoon granulated sugar 1/4 teaspoon salt 1. Place the rice-cracker mix in a food processor and process into fine crumbs. Place the crumbs in a shallow bowl. 2. Spread the tuna steaks liberally with the mustard on all sides, using 3 of the 4 tablespoons, then coat the steaks, 1 at a time, in the crumbs. 3. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Sear the steaks until they reach the desired doneness, about 3 minutes per side for medium-rare; set aside. 4. Peel the apples, then coarsely grate them into a medium bowl. Add the carrots and cabbage. In a small bowl, whisk together the remaining 3 tablespoons of the olive oil and 1 tablespoon of the mustard, plus the vinegar, sugar and salt. Pour over the slaw and toss. 5. Slice each tuna steak into 1/4-inch slices and serve with the apple slaw. Sunday: Rice Cracker-Crusted Tuna with Apple Slaw Monday: Grilled Steak Salad Tuesday: Spaghetti with Mozzarella-Stuffed Meatballs Wednesday: Chicken, Biscuits 'n' Gravy Casserole Thursday: Double-Decker Grilled Cheese Sandwiches Friday: Mushroom and Garlic Pizza Saturday: Turkey Mini-Burgers with Warm Potato Salad Your Shopping List

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