Seared Tuna With Asian Slaw

 I don’t know where you are but where I am-Atlanta, GA- it’s unseasonably cold right now.  And this weather has me dreaming of a nice light meal beachside.  So close your eyes and imagine you are at a Spa in Miami because with  3 core ingredients this meal takes very little effort, very little time and it is very light!  BTW- I used frozen tuna from Publix to make this as real world as possible and it was good!  After all, not everyone can go to a fancy gourmet market and get sashimi grade tuna. . .

 Serves 4 in about 10 minutes!

• 4 4-6 oz Tuna Steaks, if frozen-thaw overnight in fridge
• 2 Tbs Olive oil
• Salt & Pepper to taste
• 2 Heads Napa cabbage, shredded thin
• ¼ Sesame-ginger marinade or salad dressing
• Chopped green onions to garnish-optional

1.  Heat a cast iron skillet, non stick skillet, or grill pan over HIGH heat
2. Rub tuna steaks with olive oil and season with salt & pepper
3. Sear tuna over very high heat for just a couple of minutes on each side (for rare-medium rare)
4. Remove tuna steaks from heat and slice steaks
5. Serve over Napa cabbage, drizzle with sesame-ginger dressing and garnish with green onions