From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing
<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p>
<p dir="ltr">Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn & Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back. </p>
<p dir="ltr">As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind.</p>
<p dir="ltr">Seared Tuna with Asian Slaw & Naz's Sesame Dressing.</p>
<p dir="ltr">Serves 1</p>
<p dir="ltr">Ingredients:</p>
<p dir="ltr">● ¼ whole red capsicum, finely sliced</p>
<p dir="ltr">● ½ cup wombok or white cabbage, shredded</p>
<p dir="ltr">● ½ cup sprouts, assorted</p>
<p dir="ltr">● 1 whole spring onion, finely sliced</p>
<p dir="ltr">● ½ tsp peanut oil</p>
<p dir="ltr">● 1 whole tuna fish steaks (about 160g each, about 2cm thick)</p>
<p dir="ltr">● ⅛ tsp salt</p>
<p dir="ltr">● ⅛ tsp cracked black pepper</p>
<p dir="ltr">● 1 tbsp Naz’s sesame dressing</p>
<p dir="ltr">● 1 tsp pickled ginger, shredded</p>
<p dir="ltr">● ½ tsp sesame seeds, white</p>
<p dir="ltr">● ⅛ whole nori seaweed sheet, very finely shredded</p>
<p dir="ltr">Method:</p>
<p dir="ltr">1. In a medium bowl, place red capsicum, wombok or white cabbage, sprouts of your choice and spring onions.</p>
<p dir="ltr">2. Heat a grill pan over medium-high heat. Brush both sides of tuna with oil, season, and cook until medium rare, about 3-5 minutes either side, depending on your preference.</p>
<p dir="ltr">3. Remove tuna from the pan, allow it to cool enough so you can break up the fish in your hands.</p>
<p dir="ltr">4. Transfer the cooked tuna to the bowl with the salad, then toss with Naz’s Sesame Dressing the place into a serving bowl. Top with pickled ginger, white sesame seeds and very finely shredded nori seaweed.</p>
<p dir="ltr">Naz's Sesame Dressing.</p>
<p dir="ltr">Everyone always asks for this one, so here it is! The toasted sesame oil really gives it a unique and more-ish flavour! Having a big batch of this on hand assures more delicious salads and avoid any premade nasty dressings and sauces! Keep it in your cupboard, take it to work but be careful all your friends will want some! Naz.</p>
<p dir="ltr"><strong>Yields:</strong> about 300 ml</p>
<p dir="ltr"><strong>Serving size: </strong>about 10 ml per person</p>
<p dir="ltr">Ingredients:</p>
<p dir="ltr">● 125ml sesame oil, toasted</p>
<p dir="ltr">● 10ml apple cider vinegar</p>
<p dir="ltr">● 7 ½ ml tamari</p>
<p dir="ltr">● 1 garlic clove, to taste</p>
<p dir="ltr">● ½ tsp chilli flakes</p>
<p dir="ltr">● ⅛ tsp salt, to taste</p>
<p dir="ltr">● ⅛ tsp cracked black pepper, to taste</p>
<p dir="ltr"><strong>Method:</strong></p>
<p dir="ltr">1. Add all the ingredients into a blender and blend on high for 1 minute.</p>
<p dir="ltr">2. Pour over your fresh salads, steam vegetables or use as a marinade.</p>
<p><span id="docs-internal-guid-a170747b-7fff-dfca-867d-9b2d6b67ba61"></span></p>
<p dir="ltr">3. Store back in a sealed bottle out of direct sunlight or chill. Use within 7 days.</p>
<p dir="ltr"><em>Image: Supplied</em></p>
