Ahi Tuna Steaks on Slaw with Bacon Wrapped Asparagus

Ahi Tuna Steaks
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By Jonathan Rimmel

Imagine the gentle crash of waves and cool tropical air as you rest from your everyday cares. Come meal-time, you crave something just as fresh as the sea itself. This Ahi tuna steak recipe should fit the bill.

Prep: 15 min+, Cook 35 min, Total 50 min, Serves 4

Allergy Warning:

Sugar (Fructose) | Alcohol | Seeds



  • Avocado oil (you could also use coconut oil, but avocado will be more stable at higher temperatures)
  • 4 Ahi Tuna Steaks
  • 2 Bunches of Fresh Asparagus
  • 1 lb Bacon
  • 4 C Fresh Slaw
  • 2 Tsp Ginger
  • 4 TBSP Coconut Aminos
  • 6 TBSP Red-Wine Vinegar
  • 4 Tsp Organic Honey
  • Sesame Seeds
  • Salt
  • Pepper

First things first. Get out your tuna steaks and let them get up to room temperature while you are preparing everything else. Then, start heating up your cast-iron pan, as it takes a while. Start at a low heat and slowly bring it up to temperature (about 400-450 degrees).

Now on to the cooking. I’d suggest starting with the Bacon Wrapped Asparagus first. A bit tedious, but definitely worth the effort!

Bacon Wrapped Asparagus:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wrap Asparagus in Bacon (cut down the bacon down the middle length-wise)
  3. Take your baking sheet and line it with the parchment paper, then place your bacon-wrapped asparagus on it
  4. Bake the Asparagus in the oven for 15 minutes, take out and turn, bake another 15 minutes

Colorful Slaw:

  1. Mix the ginger, coconut aminos, red-wine vinegar, and honey
  2. Toss your dressing into the slaw
  3. Let sit at least 30 minutes. I’d propose doing this even a day before to really let the flavors come out

Tuna Steaks:

  1. Lightly coat the cast-iron pan with the avocado oil
  2. Lightly coat the steaks with the oil (helps the seasoning to stick)
  3. Salt & pepper the steaks to taste
  4. No roll tuna in a nice coating of white & black sesame seeds
  5. Gently lay the Ahi into the pan (lay away from yourself)
  6. Grill each piece 45 seconds to 1 minute per side (including all the edges), you want this to be red to dark pink in the middle
  7. Once that’s done, slice the steak into strips going across the grain

Now to plate.

Lay the tuna steaks onto a bed of the slaw, serving with the bacon-wrapped asparagus on the side. MSN

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