Recipe: Ahi Tuna over Asian Slaw

by JJ Virgin on January 6, 2017

Ahi is the Hawaiian name for yellowfin tuna, and it’s a power-packed fish full of protein, omega-3 fatty acids, and B vitamins. When it’s cooked, it should be seared on the outside and still tender and pink inside.

It’s worth noting that tuna is a medium-mercury fish. That means it’s safe to eat occasionally, but not on a weekly basis. If you’d like to cook this dish more often, substitute wild-caught salmon, shrimp, or halibut for the tuna to avoid unhealthy mercury exposure.

Ahi Tuna over Asian Slaw joins Green Salad with Sesame-Ginger Vinaigrette; Stir-Fried Kale with Ginger; and Shirataki Noodle, Chicken, and Snap Pea Salad in our Light and Easy Japanese menu.

Ahi Tuna over Asian Slaw


January 6, 2017

Tuna is high in protein and omega-3s, making it a healthy, tasty option, especially when paired with the crunchy vegetables and exotic Asian flavors in this recipe.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 2 Servings


3 cups thinly sliced napa cabbage (about 1/2 medium head)

1/2 medium bell pepper, thinly sliced

2 green onions, thinly sliced

2 tbsp chopped fresh cilantro

2 oz. snow peas, thinly sliced

1 tbsp lime juice

2 tbsp Sugar Impact Mayonnaise (recipe below)

1/4 tsp sea salt

2 (6-ounce) ahi tuna steaks, about 1 inch thick

1 tsp Asian sesame oil

1 tsp coconut aminos


1Combine the cabbage, bell pepper, green onions, and snow peas in a medium bowl.

2In a separate bowl whisk together the lime juice, mayo, and 1/8 teaspoon of the salt; toss the cabbage and set aside.

3Combine the tuna steaks, sesame oil, and coconut aminos in a bowl and let stand for 5 minutes at room temperature.

4Heat a grill pan over medium heat until hot.

5Season the tuna with the remaining 1/8 teaspoon salt and place it on the pan. Cook the tuna, turning it once, until well marked and cooked to medium-rare, about 3 minutes per side, or to desired doneness.

6Transfer the tuna to a cutting board and let it cool for 5 minutes. Then cut it across the grain into 1/4-inch-thick slices.

7Divide the slaw mixture between two plates and top with the tuna.

*Tuna is a medium-mercury food, so if you’d like to eat this recipe weekly, swap out the ahi for wild-caught salmon, shrimp, or halibut.

This recipe is part of the Light and Easy Japanese menu, with Shirataki Noodle, Chicken, and Snap Pea Salad; Green Salad with Sesame-Ginger Vinaigrette; Ahi Tuna over Asian Slaw; and Stir-Fried Kale with Ginger. Check out the Light and Easy Japanese Menu and Guide for links to all the recipes, plus more handy tips and tricks for a healthy, delicious Asian feast.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Sodium752 mg
Protein29 grams
Total Fat21 grams
Saturated Fat5 grams
Total Carbohydrates22 grams
Dietary Fiber10 grams

There’s more Asian-inspired recipes to come, plus simple tips to help you avoid stress and stay healthy. Get ready for a delicious, satisfying meal that tastes as good as it makes you feel!

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