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Recipe Summary test

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the rice-cracker mix in a food processor and process into fine crumbs. Place the crumbs in a shallow bowl.

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  • 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.

  • 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.

  • 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.

  • Slice each tuna steak into 1/4-inch slices and serve with the apple slaw.

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