Pan-Seared Tuna with Chayote & Cabbage Slaw, Citrus Dressing

Ingredients

• 2 tuna steaks (about 6 oz each)
• 1 chayote, julienned
• 1 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon orange juice
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: Red pepper flakes for a touch of heat

Instructions

1. In a small bowl, whisk together the lime juice, orange juice, honey, salt, and pepper for the dressing.
2. In a medium bowl, combine the chayote, cabbage, cilantro, and mint. Pour the dressing over the slaw and toss to coat.
3. Season the tuna steaks with salt and pepper.
4. Heat olive oil in a skillet over medium-high heat.
5. Sear the tuna steaks for 2-3 minutes per side, or until cooked to your desired doneness. (Rare is best)
6. Serve the pan-seared tuna over a bed of the chayote and cabbage slaw. Garnish with red pepper flakes, if desired.