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Rice CrackerCrusted Tuna with Apple Slaw

April 2006
Rice CrackerCrusted Tuna with Apple Slaw

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Like it spicy? Use horseradish-laced wasabi mustard in place of the Dijon.

Makes: 4 servings

Prep: 20 mins

Cook: 6 mins

  • 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
  • 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 simmering. 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.
  • Ferrari-Carano Fume Blanc 2005 (California)
Tip Double duty
  • No food processor? Put the rice crackers in a resealable plastic bag and crush them with a rolling pin.