4 four-ounce fillets Fresh prime yellowfin tuna
3 tablespoons Smokehouse black pepper
To taste Kosher salt
2 tablespoons Canola oil

Method:
Slice tuna portions into 1" x 2" rectangle lengths. Preheat skillet to medium high and add oil. Lightly salt tuna and coat evenly with black pepper. For medium-rare slices, carefully sear the coated tuna in hot oil for 1-2 minutes on each side. Remove from pan and slice 1/8-inch thick, and then shingle the slices onto the plate.

Spicy Slaw

Ingredients:
4 cups Savoy cabbage leaves, shredded
1 cup Purple cabbage, grated
1 Carrot, grated
¼ cup Scallions, chopped
1 Sweet red pepper, roasted, peeled and seeded, chopped

Slaw Dressing

Ingredients:
1 Poblano pepper, roasted, peeled and seeded, puréed
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Creole mustard
3 tablespoons Seasoned rice vinegar
¼ teaspoon Kosher salt
½ teaspoon Black pepper, fresh-ground
Pinch Sugar (optional)

Method:
In a large mixing bowl add the shredded and grated cabbages, carrot, roasted red pepper and scallions. Finely chop or process the roasted poblano pepper to a purée. In a separate mixing bowl combine poblano pepper, mayonnaise, sour cream, mustard and vinegar. Blend until smooth with a whisk to make the mayonnaise dressing. Add the mayonnaise dressing to the cut ingredients and gently toss to coat evenly. Season with salt, pepper and sugar to your liking. Place in refrigerator in a sealed container.

Mustard-Ginger Vinaigrette
Makes 3 cups

Ingredients:
½ cup Rice wine vinegar
1 cup Olive oil
¾ cup Pickled ginger
½ cup Cilantro, rough chopped
3 tablespoons Sesame oil
2 tablespoons Shallots, rough chopped
2 tablespoons Garlic, minced
6 tablespoons Dijon mustard
3 tablespoons Brown sugar

Method:
Place all ingredients (except olive oil) in a food processor. When ingredients are puréed, slowly begin to drizzle the oil into the mixture while the machine is running. Adjust sauce seasonings to your liking. Spoon over seared tuna slices.