Napa Cabbage Salad with Seared Tuna and Peanut Dressing

Servings: 4 | Serving size: about 3 cups salad and 4 ounces tuna

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers but can be made a day in advance and assembled at the last minute

Preheat the oven to 375°F. Place the peanuts in a medium sized pan and place the pan in the oven. Check on the peanuts about every two minutes shaking the pan each time.

The peanuts are roasted when they turn a medium brown (not quite as dark as the color of peanut butter).

Remove the peanut and set on a paper towel to cool.

In blender or mini chopper place the soy sauce, water, vinegar, pepper and cooled peanuts. Blend until smooth. Chill.

Place the water in a large stock pot over high heat. When the water comes to a slow boil reduce the heat until the water is shivering. Add the snow peas and cook for about 3 minutes. While the snow peas are cooking add the ice to the second quart water. Remove the snow peas and place them into the ice water. After about ten minutes drain and pat dry. Place them in the fridge.

Increase the heat of the oven to 425°F. Place a medium stainless skillet in the oven while it is preheating. Sprinkle the tuna with salt and pepper.

Lightly spray the pan with oil and place the tuna in to sear. Cook on one side for about 3 - 4 minutes, turn and cook for another 3 minutes. Remove to a cutting board, let rest for about a minute and cut into 1/4 inch slices.

Toss together the cabbage, romaine, red pepper, snow peas, soy beans and peanut dressing until well coated.

Divide between four bowls and top with the sliced tuna (about four ounces per serving).