Five Spiced Seared Ahi Tuna with Green Apple and Zucchini Slaw

Cut the apple into quarters and remove the core. Leaving the skin on, slice each quarter into 1/8 inch slices. Take each slice and cut again into 1/8 inch strips for a julienne. Toss the apples with the lime juice in a medium bowl.

Cut the zucchini in half and proceed just as with the apple, cutting 1/8 inch thick slices and cutting the slices into 1/8 inch thick julienne. Cut each cabbage leaf horizontally into 1/8 inch thick strips. Toss cabbage and zucchini with the apple slices.

To a blender add 6 Tablespoons of the vegetable oil, minced onion, salt, pepper, and basil. Blend until smooth. Toss julienne-cut vegetables with the basil vinaigrette. Taste and add additional salt and pepper if necessary.

Heat remaining 2 Tablespoons vegetable oil in a large saute pan over a medium high flame. Season tuna steaks with salt and pepper on both sides.

Mix together five spice powder and chili powder in a small bowl. Sprinkle spice mixture on both sides of each tuna steak. When the pan is hot, sear tuna for about 1 minute per side for rare, 2 minutes per side for medium.

Remove tuna steaks to a cutting board. Slice each steak into 1/2-inch thick slices. Divide tuna slices up among individual plates and serve immediately with the slaw.