Seared Tuna with Asian Slaw

(Sorry, the picture turned out really blurry. I need to work on my photography skills.)

I got a couple of really nice Sashimi grade tuna steaks from the market. All I like to do to these is sear them briefly with a little lemon, salt and pepper on them. Tuna is best served rare.

I wanted something a little different to go with them, so I found this recipe for Asian Slaw. Instead of getting the cabbage as individual heads of cabbage, I just bought the pre-shredded bag of slaw that included the green and purple cabbage, as well as carrots. But below is the recipe as originally posted on the FoodNetwork website.

Asian Slaw

Ingredients:

1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 tablespoon salt
1/2 cup rice wine vinegar
1/4 cup soy sauce (GF)
2 tablespoons sesame oil
1/2 teaspoon chile paste
3 tablespoons creamy peanut butter (all natural)
1 teaspoon fresh ginger, grated
2 carrots, shredded
1 cup bean sprouts
4 scallions, julienned on the bias
Salt and pepper, to taste
2 tablespoons sesame seeds, for garnish

Directions:

Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.