We had friends in town for 9 days last week... On one of the days, Mike went out deep sea fishing with 5 of our friends on Hunt Fish Kauai's boat. They caught 7 Skipjack Tuna! Tonight we seared a filet of Skipjack Tuna after marinading it for about 30 minutes. It paired perfectly with Cumin Lime Coleslaw & a bottle of Grgich Chardonnay!
Miso Marinaded Seared Skipjack Tuna
- 3/4 lb. filet Kauai caught Skipjack Tuna
- 2 tbsp. organic white miso paste
- 1 tbsp. low sodium soy sauce
- 2 tbsp. Hawaiian chili pepper water
- 2 tsp. sesame oil
- 1 tsp. sriracha
Mix the miso, soy, chili pepper water, oil and sriracha in a small bowl, whisk to combine.
30 minutes prior to grilling, pour the marinade in a bag and add the filet of tuna. Massage the marinade into the fish through the bag using your hands, seal the bag and set in the fridge.
After 30 minutes, heat the grill to 350F, cover the grill grates with foil. Add the fish to the grill and brush the extra marinade over it.
Grill the fish just to a sear, 2 minutes per side.
Slice the tuna to the thickness of your liking. Enjoy!
Cumin Lime Coleslaw
- 1 - 14 oz. bag coleslaw
- 4 green onions, white and light green parts only, chopped
- 1/2 cup Best Foods vegan mayonnaise
- 1 tbsp. lime juice
- 2 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
In a small bowl, whisk together the mayo, lime juice and spices. In a large bowl, combine the coleslaw and green onions.
Pour the dressing over the top and carefully mix until the dressing is equally dispersed.
Transfer to a serving bowl, cover and. move to the fridge until ready to serve.
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