• Cooking Time: 4 minutes
  • Servings: 2
  • Preparation Time: 15 minutes


  • ½ cup Tropical Food’s Mexicali Fire® Snack Mix
  • 2, 4 oz. fresh ahi tuna
  • 2 tbsp. fresh ground black pepper
  • ¼ cup extra virgin olive oil
  • 5 tbsp. soy sauce
  • 1 tsp. sesame oil
  • ¼ cup rice wine vinegar
  • 1 tbsp. honey
  • 2 tbsp. mayonnaise
  • Zest of 1 lime
  • 3 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 2 tbsp. brown sugar
  • 1 cup napa cabbage, thinly sliced
  • ½ cup green cabbage, thinly sliced
  • 1 cup carrots, julienned
  • ½ cup wasabi peas
  • 1 tbsp. black sesame seeds
  • 1 ½ tsp. salt


  • In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside.
  • Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside.
  • Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food’s Mexicali Fire®.
  • Crust each tuna filet with course ground black pepper. Grill or sauté for 2 minutes on each side until seared, but still raw inside.
  • Slice and plate with Asian slaw.


On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Pepper Crusted Ahi Tuna with Sweet and Spicy Asian Slaw, was created by Meagan Peoples.

Categories: Fish 
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