Asian Tuna Salad on a Bed of Nappa Cabbage

2 tablespoons lime juice

1 1/2 tablespoons fish sauce

11/2 t. Monk Fruit Sweetener or honey

1 teaspoon dark sesame oil

Coarse salt and cracked black pepper

1 medium Napa cabbage

1 bag shredded carrots

1/2 cup basil leaves, torn into quarters

1/2 cup mint leaves, torn

1/2 cup cilantro leaves, roughly chopped

4 tablespoons black and white sesame seeds

1 pound ahi tuna steaks

2 teaspoons extra-virgin olive oil

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.