Ingredients

• 2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• Coarse salt and cracked black pepper
• 1 medium Napa cabbage
• 1 bag shredded carrots
• 1/2 cup basil leaves, torn into quarters
• 1/2 cup mint leaves, torn
• 1/2 cup cilantro leaves, roughly chopped
• 4 tablespoons black and white sesame seeds
• 1 pound ahi tuna steaks
• 2 teaspoons extra-virgin olive oil

Instructions

1. In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
2. Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
3. Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.