Grilled Tuna with Chinese Coleslaw (Recipe)

 

Ingredients

2 tbsp olive oil

1/2 tsp Thai chilli sauce or other hot sauce

Two 25mm(1in)-thick ahi or yellow tuna steaks

Sunflower oil

Chinese Coleslaw:

375g (12oz) very thinly sliced red cabbage

375g (12oz) very thinly sliced white cabbage

6 spring onions, trimmed and sliced longways

185 (6oz) cooked green beans, sliced longways

1/4 large yellow pepper, cut into thin strips

Salt and freshly ground black pepper to taste

1/2 tsp toasted sesame oil

3 tbsp sunflower oil

1 tbsp rice wine vinegar

1 tsp soy sauce

1/2 tbsp sesame seeds

1 tsp chopped pickled ginger

Small pinch sugar substitute

Steps

1.  Mix together the olive oil and chilli sauce, and rub into both sides of the tuna.

2.  For the coleslaw, in a large bowl, combine the red and white cabbage, spring onions, green beans, peppers and salt, pepper.  Whisk together the remaining coleslaw ingredients and pour over the vegetable; mix well to coat.

3.  Prepare a charcoal grill or preheat a grill to high heat.  Lightly oil the grill.  Cook the tuna steaks for about 1-3 minutes on each side.  The inside should still be rare.  Serve the tuna steaks on top of the ginger coleslaw on a platter or individual plates.

From : Low-Carbo Cooking