Grilled Ahi Tuna with Summer Slaw and Not Just Salad Dressing – NotJustCo.

September 22, 2022

Showstopping simple grilled tuna that comes together in a snap with a refreshing summer slaw and Not Just Salad Dressing.

  • 1 cup Not Just Salad Dressing, divided, plus more to serve

  • 1 ½ lbs ahi tuna steaks, about 1-inch thick

  • 1 head Napa cabbage, halved vertically, outer leaves removed, and thinly sliced horizontally

  • 1 red bell pepper, thinly sliced

  • 2 medium carrots, peeled and grated on the large holes of a box grater

  • ½ cup coarsely chopped cashews, almonds, or peanuts

  • 1 bunch scallions, sliced into ½ inch pieces

  • Sriracha and sesame seeds, to serve (optional)

  1. Place the tuna in a large ziplock bag with ½ cup of Not Just Salad Dressing and let marinate in the fridge for 1 hour.

  2. Light a charcoal grill with the coals banked to one side, or preheat a gas grill to hot. Using long handled tongs, dip a paper towel in oil and lightly brush the grill grates to give you a non-stick surface being careful to avoid flareups. If using a gas grill, reduce heat to medium-high. place the tuna steak directly over the flame and cook about 3 minutes, uncovered. Flip and cook for 3 minutes more. The inside of the tuna should still be raw.
  3. Add the cabbage, bell pepper, carrots, nuts, scallion and half cup of Not Just Salad Dressing to a large bowl and toss to fully coat. Slice the tuna, against the grain, into 1/4 inch thick strips and drape over the slaw. Drizzle with extra dressing, sriracha, and sesame seeds, if using.

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