Rice CrackerCrusted Tuna with Apple Slaw

Rice CrackerCrusted Tuna with Apple Slaw
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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

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.