Korean Cabbage Slaw-Chile Gingered Tuna Rice Bowl
Yield: 8 portions
| Ingredients | Amounts |
|---|---|
| Napa (Chinese) cabbage, shredded | ¼ cup |
| Bean sprouts | ¼ cup |
| Cucumber, peeled, seeded, and thinly sliced | 1 ea. |
| Carrot, peeled and thinly sliced | 1 ea. |
| For the dressing | |
| Soy sauce | ¼ cup |
| Rice wine vinegar | ¼ cup |
| Ginger, minced | 1 Tbsp. |
| Garlic, minced | 1 Tbsp. |
| Fresh chile, minced | 1 ea. |
| Sugar | 2 Tbsp. |
| Fresh basil, roughly chopped | 2 Tbsp. |
| For the rub | |
| Fresh chile, minced | 2 Tbsp. |
| Ginger, minced | 2 Tbsp. |
| Fresh cilantro, roughly chopped | ¼ cup |
| Sesame oil | ¼ cup |
| Salt | ½ tsp. |
| Black pepper, freshly cracked | ½ tsp. |
| Tuna steaks, cut in 2" cubes, skewered | 3 cups |
| U.S. jasmine rice | 6 cups |
Method
- In a medium bowl, combine the cabbage, bean sprouts, cucumber, and carrot.
- In a small bowl, combine all the dressing ingredients and whisk together well. Add just enough to the cabbage-cucumber mixture to moisten the ingredients. Toss well and refrigerate.
- In a small bowl, combine all the ingredients for the rub and mix well.
- Rub the tuna steaks generously with the spice rub, place on a grill over a hot fire, and cook for about 4 minutes on each side for medium-rare. To test for doneness, cut into one of the steaks and check to see that it is just translucent in the center. Remove from the grill.
- Place rice in 8 bowls, and top with the cabbage salad and grilled tuna.
Note: May be served on U.S. basmati or long-grain white or brown rices, if desired.