Asian Tuna Coleslaw from Jakes At The Lake

by Suzanne Heron.

Prepare even quantities of Julienned Sui Choy, Green cabbage, red peppers, yellow peppers, green peppers, carrots and sunflower seeds. Toss in Sesame Lime Vinaigrette: Whisk together 2 Tbsp of Sesame Oil, 1 cup of olive oil, 1 Tbsp of fresh lime juice, 2 chopped stems of fresh cilantro, 2 Tbsp of honey, ½ Tbsp of Sambal (spicy Asian Chile sauce). Adjust to taste…

Use 6oz of fresh Yellow Fin Tuna per salad. Coat tuna in a blend of black and white sesame seeds (use as much of each as you desire. We use an even portion of each), and season with a touch of onion and garlic powder. Again, adjust the amount of onion and garlic powder to your taste.

Lance & Liz Steward, Jakes At The Lake, 109 South Shore Rd, Lake Cowichan, 250-932-2221. This recipe has been adjusted to serve 1-4 people. We usually prepare ingredients to serve 100 people at a time- it’s that yummy.