Cornmeal Crusted Tuna

US Dietary Guidelines have been updated this year to include a 6-8oz serving of fatty fish (fish rich in omega-3's) per week in order to fulfill the requirements of a healthy diet. Since I do not generally care for salmon all that much, Tuna is the next best fatty fish option for my taste buds. For a while now I have been thinking of making corn-nut crusted tuna, but of course Whole Foods does not sell those so I opted for cornmeal instead and let me tell you, I ain't complaining.

Ingredients:

For the slaw;
8 oz. chopped red cabbage
2 tbsp. low-sodium soy sauce
2 tbsp. orange vinegar (can sub regular white or red wine vinegar here)
1 tbsp. sesame oil
1/4 cup sesame seeds, toasted
1 tsp. salt
1 tsp. pepper
optional: 3 thin slices avocado

For the cormeal crusted tuna;
2 6-8 oz Tuna steaks
1/3 cup cornmeal
2 limes zested (save the rest of the lime to squeeze later over the fish)
1 tsp. Hungarian (spicy) paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
olive oil (for pan searing)

1 tbsp. wasabi mayonnaise + 2 tbsp. low fat mayonnaise

Procedure:


Mix together all the slaw ingredients; chopped cabbage, toasted sesame seeds, soy sauce, sesame oil, orange vinegar, salt & pepper. Place in refrigerator while you prepare the tuna steaks.

In a bowl, mix together cornmeal, lime zest, Hungarian paprika, garlic powder, salt & pepper. Pat down the tuna steaks and then completely cover with the cornmeal mixture. Heat a pan with olive oil over a medium heat, when the oil is hot place the tuna steak on the pan and sear on each side for about 1 minute per side, or until desired level of done-ness.

Slice the fish and plate on top of the wasabi mayonnaise mixture (1 tbsp. wasabi mayonnaise + 2 tbsp. low fat mayonnaise). Plate with cabbage slaw and place 3 thin slices of avocado on top of the slaw if desired. Squeeze some fresh lime juice over the tuna. Serves 2. Enjoy!