Chef’s Tips
- Fresh (local) veggies retain more nutrients and taste better.
- You can julienne your napa cabbage ahead of time. This is a simple culinary technique where you cut a vegetable into long, thin strips. Refrigerate the strips until you’re ready to cook.
- Buy tuna (or any fish) the same day you plan on preparing the recipe.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 oz ahi tuna, sushi grade sea salt</li>
<li>2 tbsp sesame seeds</li>
<li>1 tsp sesame oil</li>
<li>1 small head napa cabbage, julienned</li>
<li>1 bunch watercress</li>
<li>1/2 cup mandarin oranges</li>
<li>½ cup canned water chestnuts</li>
<li>½ bunch cilantro sprigs</li>
<li>1 cup crispy wontons (pre-packaged)</li>
<li>1 bunch scallions, chopped</li>
<li>½ cup Asian sesame dressing</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place a nonstick pan over high heat.
</li>
<li>Season the raw tuna with salt and crust on all sides with sesame seeds.</li>
<li>Add sesame oil to the hot pan and quickly sear the tuna on all sides, keeping it rare. Set the cooked tuna aside when finished, resting it on a paper towel.</li>
<li>Place cabbage, watercress, oranges, chestnuts, cilantro, wontons, scallions and dressing in a large mixing bowl and toss gently. Plate neatly in the center of a
large dish.</li>
<li>Slice the tuna thin and arrange on top of the salad.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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