Chef’s Tips

  • Fresh (local) veggies retain more nutrients and taste better.
  • You can julienne your napa cabbage ahead of time. This is a simple culinary technique where you cut a vegetable into long, thin strips. Refrigerate the strips until you’re ready to cook.
  • Buy tuna (or any fish) the same day you plan on preparing the recipe.


  • 6 oz ahi tuna, sushi grade sea salt
  • 2 tbsp sesame seeds
  • 1 tsp sesame oil
  • 1 small head napa cabbage, julienned
  • 1 bunch watercress
  • 1/2 cup mandarin oranges
  • ½ cup canned water chestnuts
  • ½ bunch cilantro sprigs
  • 1 cup crispy wontons (pre-packaged)
  • 1 bunch scallions, chopped
  • ½ cup Asian sesame dressing


  1. Place a nonstick pan over high heat.

  2. Season the raw tuna with salt and crust on all sides with sesame seeds.
  3. Add sesame oil to the hot pan and quickly sear the tuna on all sides, keeping it rare. Set the cooked tuna aside when finished, resting it on a paper towel.
  4. Place cabbage, watercress, oranges, chestnuts, cilantro, wontons, scallions and dressing in a large mixing bowl and toss gently. Plate neatly in the center of a
 large dish.
  5. Slice the tuna thin and arrange on top of the salad.
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