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- 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
- Place a nonstick pan over high heat.
- Season the raw tuna with salt and crust on all sides with sesame seeds.
- 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.
- 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
- Slice the tuna thin and arrange on top of the salad.