Seared Ahi and Cabbage Salad

One of my favorite places to be is on the island of Kauai and it's no surprise that one of my favorite places to eat when I am on the North Shore of Kauai is at the Kilauea Fish Market.  In their small kitchen, they prepare awesome Poki and other fresh Hawaiian dishes, but hands down, they have the best Ahi Tuna wraps.  They're made the way you like - raw, seared or fully cooked - and wrapped in a sun-dried tomato tortilla with brown rice, veggies, mung beans and their secret sauce, which they won't give out and which I've tried to get a few times. With my GDS-free diet, I'm not attempting to copy their wraps, but instead making a 'deconstructed" Ahi wrap salad. I could substitute with gluten-free "tortillas" but I enjoy eating it as a salad much more - it preserves a quality of freshness and keeps it simple.

Steffie's Seared Ahi Tuna and Coleslaw Salad

Serves 2-4, depending on serving size

Ingredients:

Ahi

1lb Ahi Tuna

1 green bell pepper, diced

1 red bell pepper, diced

1/2 red onion, diced

2 Tbsp. fresh grated ginger

1 jalapeno, seeded and minced

1 Tbsp. sesame seeds

1-2 Tbsp. Tamari (gluten-free soy sauce)

1 Tb Sesame oil

2 Tbsp. canola or vegetable oil for searing

Coleslaw

1/2 head red cabbage, sliced thinly, preferably on a mandolin

1/2 head green cabbage, as above

1 carrot, julienned or shredded

1/2 cucumber, peeled and sliced thinly

3 stalks celery, sliced thinly

1/4 cup pumpkin seeds

1 Tbsp. apple cider vinegar

1-2 Tbsp. rice wine vinegar

2 Tbsp. Olive oil

3 Tbsp. Canola mayonnaise

Garnish

Sunflower green sprouts or Mung beans

1. Start with a nice piece of fresh Ahi and cube into 1/2 inch pieces. In a small bowl mix tuna with sesame seeds, ginger,  tamari and sesame oil. Season lightly with salt, pepper and cayenne pepper, if desired. Marinate for 20-30 minutes.

2. In another bowl mix onion, red and green peppers and jalapeno.

3. Heat oil in pan over medium heat. Add vegetables and cook until fragrant and slightly softened, about 4 minutes. Increase heat to high and add tuna mix. Sear on all sides, briefly, until lightly browned but not cooked through, 2-3 minutes. Adjust cooking time to your preference. 

4. While tuna is cooking, whisk vinegars, oil, mayonnaise and seasonings in a large bowl. Add cabbages, cucumber, carrot and pumpkin seeds to dressings. Mix together and season with salt, pepper, as desired. 

5. Spoon coleslaw onto plate, top with seared tuna and garnish with fresh sunflower sprouts.