Grilled Tuna and Thai Coleslaw
I’ve long been a fan of America’s Test Kitchen, and related magazines and sites. Before science and food prep combined to help us understand why certain techniques worked and why some recipes failed, ATK was churning through scores of tests ensuring that soufflés would rise, chickens would would roast to golden perfection and vegetables would be bright and delicious.
But having mastered some many techniques and great recipes, things began to change. I had to adapt favorite dishes to a healthy, paleo profile and decline to make many of the recipes offered each month because they couldn’t be modified. And I wanted to go beyond the scope of Cook’s Illustrated et al.
I read today that Christopher Kimball, who founded the America’s Test Kitchen empire, and branched off to a new venture called Christopher Kimball’s Milk Street, is being sued for copying the model he created. It’ll be interesting to see where that goes. In the meantime, I received newsletters over the last several months with teasers about the new magazine, website and cooking school and the first recipe, Thai Coleslaw was a total winner.
Made with Napa cabbage, coconut milk, lime juice and featuring chopped cashews, this is a coleslaw game changer.
I paired this delicious side dish with easy-to-make Grilled Tuna. A fast, heathy and welcome supper, I hope you enjoy this meal as much as we have.
For music, I’ve selected a three (!!!) hour playlist of Louisiana music. This extravaganza was compiled for our daughter’s recent wedding rehearsal dinner. Harris and I flew to New England with six pounds each of frozen crawfish tails for etouffée and six pounds of Kartchner’s fabulous boudin for appetizers. There was a huge salad, roasted chicken, and my Paleo Apple Crisp for dessert. We also made some mighty powerful Hurricanes for our 25 guests. It was a blast, the wedding was sublime and wonderful time was had by all.
- 1 1/2 lbs fresh tuna steaks 1-1 1/2 inches thick
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup fresh herbs minced
Season tuna liberally with salt and coarsely ground pepper. Add tuna to gallon, zip top bag. Add olive oil. Let marinate for 60 minutes at room temperature. (If pressed for time, marinate at least 15 minutes.)
Heat grill pan over medium high heat for five minutes.
Place tuna and olive oil in the heated grill pan and cook for 3 minutes. Turn and cook additional 4 minutes or until desired doneness is reached.
Garnish with chopped fresh herbs such as parsley, cilantro or chives.
- 3 tbsp lime juice
- 4 teaspoons coconut sugar or honey
- 1 tbsp fish sauce or to taste
- 1 medium serrano chile or jalapeño, very thinly sliced
- 5 tbsp unsweetened coconut cream or coconut milk (not lite)
- 1 small head Napa cabbage thinly sliced, cosswise, about 8 cups
- 4 radishes thinly sliced and julienned
- 4 ounces sugar snap peas or snow peas, strings removed and thinly sliced
- 1/2 cup cilantro minced
- 1/2 cup mint minced or 1 cup minced cilantro
- 1/2 cup roasted, salted cashews coarsely chopped
In a liquid measuring cup, combine the lime juice, sugar, fish sauce and chili. Let sit for 10 minutes. Whisk in the coconut milk until combined.
In a large bowl, combine the cabbage, radishes, peas, cilantro and mint. Add the dressing and toss until evenly coated. Stir in the cashews and serve.