Tuna Steak and Asian Slaw

Tuna Steak and Asian Slaw

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Course: Main Course, Salad
Keyword: Main Course, Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 159kcal


  • Pot w/ lid
  • Knife
  • Cutting Board
  • bowls small and large
  • Sheet Pan

Adjust Servings


  • 4 tuna steaks
  • 1 tsp olive oil
  • 1 Tbsp sesame seeds black and white seeds
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp parsley dried or fresh

Asian Peanut Slaw Ingredients

  • 4 cups cabbage shredded
  • 2 medium carrots shredded
  • 2-3 stalks green onions chopped
  • 1-2 cloves garlic minced
  • 1/4 cup peanut butter smooth or chunky
  • 1 Tbsp limes juiced
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 2 Tbsp soy sauce
  • 1/2 Tbsp ginger root micro grated
  • 2 tsp red thai chili optional
  • 1 Tbsp water


  • In a small bowl mix together sesame seeds, ginger powder, garlic powder, onion powder, parsley, pepper, and garlic salt together.
  • Place tuna steaks on sheet tray and coat with oil and dust seasoning mixture over the steak. Place in a preheated oven of 350F and cook for 10 minutes.
  • Serve with rice and slaw and enjoy!

Asian Peanut Slaw Instructions

  • In a bowl mix together peanut butter, garlic, limes, rice vinegar, honey, soy sauce, ginger, chilis, and water until smooth.
  • Shred cabbage and carrots and place into a bowl with green onions. Top with sauce and mix well.


Sodium: 1177mg | Calcium: 51mg | Vitamin C: 10mg | Vitamin A: 5190IU | Sugar: 8g | Fiber: 2g | Potassium: 266mg | Calories: 159kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 3g | Saturated Fat: 2g | Fat: 10g | Protein: 6g | Carbohydrates: 14g | Iron: 1mg

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