Seared ahi and ginger miso cabbage slaw

The key to a perfect ahi tuna steak is a good piece of fish (don't skimp on quality) and acting quick with the cooking. I'm not a fan of the sesame seeds but feel free to coat the outer edges of your steak with them. And the Asian slaw is a great side dish to keep with the Japanese flavors.

Ginger miso cabbage slaw
Serves 1
1 cup of chopped cabbage
2 tbsp. chopped green onion
1 tsp. miso paste
1/2 tsp. rice vinegar
1/2 tsp. minced ginger
1/4 tsp. maple syrup
hot water (to mix the paste)

1. Mix all ingredients together except the cabbage and green onion. Might want more or less ginger depending on how you feel about it and more or less maple syrup depending on how sweet you want it.
2. Add the dressing to the cabbage and green onion in a bowl and toss well. Set aside and prepare the tuna.

Ahi Tuna
Serves 1
1 6 oz. ahi steak
olive oil
soy sauce
lemon juice
dash of sesame oil
salt and pepper

1. You'll want to mix everything together to make a bit of a marinade to soak the tuna. I usually soak into in a tupperware overnight, or in the morning so it'll be ready at night when I get home.
2. You'll want the pan to be super hot and coated with olive oil.
3. Place the steak on the hot oil you'll only want 30 seconds to a minute for each side so remember to act quick. This is so the tuna will be still rare on the inside but cooked on the outside.
4. Serve immediately and top with green onions and sriracha if you'd like (or any time of a miso dressing).