Spicy Tuna Tataki Bao with Yuzu-Wasabi Slaw

Instructions

1. 1

   In a medium bowl, whisk together soy sauce, sesame oil, chili garlic sauce, honey, grated ginger, and minced garlic to create the glaze. Set aside.

   ~5 min
2. 2

   Pat the tuna loin dry with paper towels. Coat the tuna generously with the prepared glaze.

   ~2 min
3. 3

   Heat a frying pan over high heat. Sear the tuna for about 30-60 seconds per side, until a crust forms but the inside remains rare. Immediately remove from heat and let it rest for 5 minutes.

   ~7 min
4. 4

   While the tuna rests, prepare the slaw. In another medium bowl, combine thinly sliced napa cabbage, julienned carrot, julienned red bell pepper, and chopped cilantro.

   ~5 min
5. 5

   In a small bowl, whisk together yuzu juice, wasabi paste, rice vinegar, and salt to make the dressing. Pour the dressing over the slaw and toss to combine.

   ~3 min
6. 6

   Slice the rested tuna into thin pieces (about 1/4 inch thick).

   ~3 min
7. 7

   Steam the bao buns according to package instructions until soft and fluffy.

   ~10 min
8. 8

   Assemble the bao. Carefully open each steamed bao bun and fill with a portion of the yuzu-wasabi slaw. Top with sliced seared tuna.

   ~5 min
9. 9

   Garnish with black sesame seeds before serving.

   ~1 min