Directions:

Asian Slaw

1. In a large stainless steel bowl, combine cabbage, carrots, onions, basil, sesame seeds, lemon grass and cilantro.  Mix well to combine.
2. In a separate stainless steel bowl, combine cucumber, rice vinegar, soy sauce, sesame seed oil and vegetable stock.  Whisk until well blended.
3. Add dressing to vegetable mixture.  Toss to evenly coat.  Hold refrigerated ay intern temperature of 40 degrees F or below for use.
4. Place 1 1/2 cups asian slaw into 24 oz microwave container.  Place lid on container to close.  Place label on lid.Hold refrigerated ay intern temperature of 40 degrees F or below for use.
5. Heat in microwave oven on high for 30 seconds.  Minimum internal temperature should be at least 165 degrees F.  Serve immediately.  If left over do not reuse.

Tuna Marinade
In a stainless steel mixing bowl combine all ingredients-mix well-hold 40 * or below for service.

1. Prepare Asian slaw according to recipe-hold 40 minutes or below for service.

2. Prepare Tuna  marinade according to recipe-hold 40 minutes or below for service.

3. Place Tuna in shallow pan coat both sides of tuna with marinade-marinate min 2 hours 40 minutes  or-below.

4. Place Tuna on high heat grill sear both sides of  steak-Grill both sides of tuna for 2 min. until tuna internal temperature reaches 130 degrees- remove from grill let rest

5. Place coleslaw on center of plate-slice tuna into 5 each 1/4″ thick slices- place on top of slaw and serve.