Red Sky Cashew-Encrusted Tuna |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 2 |
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My husband and I honeymooned in Sanderling, and visited the Red Sky Cafe at least 3 times during our stay. Recipe courtesy Chef Wes Steppe from the Red Sky Cafe in Duck, NC. Prep time includes sitting time for salad. Ingredients:
1/2 cup cashews, ground fine |
1/4 cup breadcrumbs |
7 ounces tuna steaks |
3 tablespoons olive oil |
1/2 cup poached green beans |
1/2 cup pasta, of choice (al dente) |
4 tablespoons sesame oil |
4 tablespoons soy sauce |
black sesame seed |
sesame seeds |
1/2 cup bok choy, thinly sliced |
1/2 cup napa cabbage, thinly sliced |
Directions:
1. Combine beans, noodles, sesame oil, soy and sesame seeds with the bok choy and cabbage.
2. Let it marinate at least 1 hour.
3. Dredge tuna steak in cashews.
4. Heat olive oil in saute pan.
5. When oil is hot, saute tuna on each side about 2 minutes per side for medium rare steak.
6. Heat bean and noodle salad in saute pan.
7. Serve tuna on top of pasta salad and finish with fresh salsa.
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