This simple grilled ahi tuna is a total showstopper dressed up with Not Just Salad Dressing and fanned out in all its glory on a bright summer slaw.
This is your 30 minute summer meal to impress: the slaw can be made ahead, and the tuna takes under 5 minutes to grill!
Talk about low maintenance while also being a crowd pleaser.
We use Not Just Salad Dressing as a marinade for the tuna as well as a dressing for the slaw which eliminates two areas of prep – ultimately leaving you more time to enjoy.
Skip the sushi bar, and treat yourself to this simple grilled ahi tuna with a crunchy slaw moment on a hot summer day!
ahi tuna steaks, about 1-inch thick
Napa cabbage, halved vertically, outer leaves removed, and thinly sliced horizontally
red bell pepper, thinly sliced
scallions, sliced into ½ inch pieces
sriracha and sesame seeds, to serve (optional)
Light a charcoal grill with the coals banked to one side, or preheat a gas grill to hot. Using long handled tongs, dip a paper towel in oil and lightly brush the grill grates to give you a non-stick surface being careful to avoid flareups. If using a gas grill, reduce heat to medium-high. place the tuna steak directly over the flame and cook about 3 minutes, uncovered. Flip and cook for 3 minutes more. The inside of the tuna should still be raw.
Add the cabbage, bell pepper, carrots, nuts, scallion and half cup of Not Just Salad Dressing to a large bowl and toss to fully coat. Slice the tuna, against the grain, into 1/4 inch thick strips and drape over the slaw. Drizzle with extra dressing, sriracha, and sesame seeds, if using.
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