Sesame Crusted Tuna with Asian Cabbage Corn Slaw

Sesame Crusted Tuna Salad with Asian Cabbage Corn Slaw

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Try this salad for freshness and taste that is all it’s own. Customize to cook the tuna to your liking. In this recipe I cooked the tuna to about a medium. You can cut down the cooking time in this recipe significantly by cooking your corn on the grill although I don’t recommend using the microwave or boiling the corn for this recipe


  • 1 lb wild Tuna
  • 2 ears fresh corn
  • 1/3 head shredded purple cabbage
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tsp honey
  • 1 tsp fresh chopped ginger
  • 3 gloves garlic (chopped)
  • 2 tbsp olive oil
  • 12 tbsp sesame oil
  • 2 tbsp wok oil or other oil with high smoking temp
  • 34 chopped scallions
  • sesame seeds
  • sea salt and fresh cracked pepper to taste


  1. Preheat oven to 350 degrees and roast corn for about 30 minutes.
  2. While the corn is roasting mix together lemon juice, olive oil, garlic, fish sauce, soy sauce, ginger and honey in a bowl
  3. Pour oven tuna in a plastic baggie an let sit for about 15-20 minutes
  4. While the tuna is marinating, add cabbage, sesame oil, scallions, salt and pepper to a large bowl and mix well
  5. Let the salad sit while the corn is roasting
  6. Cut corn off the cob and add to salad
  7. Once tuna is marinated, preheat a grill pan and add wok oil
  8. In separate plate pour out desired amount of sesame seeds to coat tuna
  9. Press each side of tuna into sesame seeds to coat each side of the fish
  10. Cook tuna until desired doneness (1-5 minutes) turning half way through
  11. Serve tuna on top the bed of Asian cabbage corn slaw.