Seared Tuna with Thai Peanut Slaw

Tuna Marinade:
3 medium sized tuna steaks
3 Tbsp. dark sesame oil
3 Tbsp. soy sauce
2 Tbsp. grated fresh ginger
2 cloves garlic, minced
2 scallions, sliced
1 lime, juiced

Tuna Rub:
1 1/2 tsp. salt
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. cayenne
4 Tbsp. coarse ground black pepper

In a large bowl or ziplock bag, combine all of the marinade ingredients and then add the tuna.  Let sit in the refrigerator for at least 1 hour.  Combine the salt, coriander, paprika, and cayenne in a shallow pie plate and put the pepper in another pie plate.  Remove the steaks from the marinade.  First coat each side in the spice mixture, and then press the peppercorns into the steaks.  Sear in a very hot oiled pan for 2 minutes on each side and serve immediately with the slaw.

Slaw:
1 bag of broccoli slaw, available in most markets
1 bunch of cilantro, chopped
1/4 cup peanut butter
1 garlic clove, minced
juice of one lime
2 Tbs. sesame oil
1 Tbs. soy sauce
1 Tbs. boiling water
good pinch sea salt

Mix all of the dressing ingredients together in a container with a lid and shake until smooth.  Then, pour over the broccoli slaw and the cilantro, mix well, and refrigerate until ready to serve.

I also serve white sticky rice with this dish sprinkled with black sesame seeds and sea salt.