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Sesame Tuna with Jicama-Cabbage Slaw

Next time you’ve got company coming over for dinner, try making this sesame tuna.

It’s the kind of meal that looks incredibly impressive when plated, with the tuna sitting on top of the colorful slaw the way it would be served at a restaurant.

And when your guests exclaim over the depth of flavor, don’t fall back on telling them, “Oh, it only took 20 minutes!” Just proceed to correct their pronunciation of jicama (hick-uh-mah), and own it like a #bossbabe.


  • 1⁄2 teaspoon low-sodium soy sauce
  • 1⁄2 teaspoon rice vinegar
  • 1⁄8 teaspoon freshly ground black pepper
  • 1 teaspoon toasted sesame oil, divided
  • 1⁄2 cup shredded red cabbage
  • 1⁄4 cup peeled and grated jicama
  • 1⁄4 cup canned mandarin orange segments
  • 2 tablespoons finely chopped, red bell pepper
  • 1 teaspoon finely minced scallion (green parts only)
  • 1⁄4 teaspoon black sesame seeds
  • 3 to 4 ounces sushi grade tuna steak, about 3⁄4 inch thick


  • Combine soy sauce, black pepper, and 1⁄2 teaspoon of oil in small bowl. Add cabbage, jicama, oranges, bell pepper, scallion, and sesame seeds. Stir to combine and set aside.
  • Preheat nonstick grill pan over high heat. Rub tuna on both sides with remaining 1⁄2 teaspoon oil.
  • Cook tuna 3 to 4 minutes on each side. Remove to cutting board and thinly slice against grain.
  • Place bed of jicama slaw on serving plate. Top with tuna and serve immediately.


Red cabbage and mandarin oranges brings color and lots of nutrients to the plate, while jicama contains insoluble fiber that reduces spikes in blood sugar and helps with digestion. And let’s not forget about the star of the meal: tuna. The fave fish is a great source of heart-healthy omega-3 fatty acids.

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