Now that grilling season has come to a close, head inside and sear up some tuna. It's delicious and high in omega-3 fatty acids that may help reduce your risk for heart disease.

Makes 4 servings

Ingredients:

• Vegetable Slaw 2 carrots, peeled
• 2 parsnips, peeled
• 2 each green and red bell peppers, cored and seeded
• 1 small sweet onion
• 1 jalapeño pepper, cored (and seeded if less heat is desired)
• 2 tbsp chopped fresh cilantro Vanilla Dressing
• 3 tbsp sugar Seeds from 1/2 vanilla bean
• 1/2 cup rice vinegar
• 1/2 cup nonfat sour cream
• Sea salt
• White pepper
• Sesame Seared Tuna 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 tbsp wasabi powder (found at Asian grocery stores)
• Vegetable oil cooking spray
• 1 tbsp sesame oil
• 2 pieces tuna loin (about 8 oz each), cut in half

Directions:

1. For slaw and dressing Attach grating blade to food processor.
2. Julienne each vegetable and set aside.
3. In another bowl, mix all dressing ingredients and add vegetables.
4. Add cilantro and combine gently.
5. Let rest for at least 30 minutes.
6. For tuna Place a large nonstick pan over high heat until hot.
7. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan.
8. Lightly salt tuna; dredge in sesame-wasabi mixture.
9. Reduce heat to medium and place tuna in pan.
10. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
11. Remove from heat and let rest for a few minutes.
12. Divide slaw among 4 plates and top with tuna.

Nutrition Facts: 

14.8 g fat (2.3 g saturated) 50.6 g carbs 7.7 g fiber 33.5 g protein

Source