Sesame Ahi Tuna with Asian Slaw

Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.


Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.



Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.



Asian Cabbage Slaw

1 medium cucumber, halved lengthwise and thinly sliced
1 cup fresh pea pods, cut up
1/4 cup rice vinegar
1 tablespoon salad oil
2 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 cups shredded Chinese cabbage
1/2 cup coarsely chopped honey roasted peanuts or dry roasted peanuts

In a large bowl combine cucumber and pea pods. For dressing, in small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

Antipasto Tossed Salad

  • 1¾ cups thinly sliced halved zucchini
  • 1½ cups cauliflowerets
  • 1/4 cup thinly sliced green onions
  • 1 cup Italian salad dressing
  • 1 tablespoon lemon juice
  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 4 large fresh mushrooms, thinly sliced
  • 4 ounces sliced salami, julienned
  • 4 ounces sliced pepperoni, julienned
  • 4 ounces sliced pastrami, julienned 
  • 4 ounces provolone cheese, julienned
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup Italian croutons
  • 1/4  cup shredded Parmesan cheese 
  • ½ cup chopped sundried tomatoes
  • 1 medium red bell pepper, julienned
  • 1 medium yellow bell pepper, julienned
  1. In a bowl, combine the zucchini, cauliflower, bell peppers, and onions.
  2. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  3. Just before serving, combine the romaine, tomatoes, mushrooms, salami, Pastrami, pepperoni, provolone and olives in a serving bowl.
  4. Add marinated vegetables; toss to coat.
  5. Top with the croutons and Parmesan cheese.

16 Servings

Creamy Lime Potato Salad

4 cups cubed red potatoes
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup chopped parsley

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.

5 Servings (3/4 cups per serving)