Ingredients

• 2 stalks green onions
• 2 tablespoons Dijon mustard
• 1/2 cup peanut oil
• 1 tablespoon sesame oil
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce
• 1/4 cup honey
• Salt and freshly ground black pepper
• 1 head Napa cabbage
• 1/2 head red cabbage
• 4 green onions
• 4 carrots, peeled
• 1 pound ahi tuna
• 1 container daikon sprouts
• 2 avocado

Instructions

1. To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.
2. To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.
3. To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.