Seared Hot Tuna Medallions on Horseradish Coleslaw

Number of Servings: 4

4 Cups Deli-made coleslaw
1 Cup Freshly grated horseradish – divided
As needed: Salt and freshly ground pepper
2 Lbs. Top quality Bluefin or Yellowfin tuna filets – cut into 4 8-Oz. slices, about 1″ thick
As needed: Top quality olive oil
1 Bunch cilantro, stemmed and finely chopped

For the Horseradish-Slaw: Add 1/4 Cup freshly grated horseradish to 4 Cups deli-style coleslaw (available in your supermarket’s Deli Dept.). Set aside, covered and refrigerated until ready to serve. Tuna Medallions: Cut each 8-Oz. fillet into four 2-Oz. medallions of even thickness. Coat with salt, pepper and a thin layer of freshly grated horseradish evenly. Heat olive oil to smoking point in sauté pan; sear fish on one side a minute and a half, turn and sear other side a minute and a half, leaving medallions rare but with a nice brown crust. To assemble: On rimmed dinner plate, mound slaw in center. Place 4 tuna medallions at edge of slaw to form pyramid. Sprinkle slaw and seared tuna medallions with finely chopped fresh cilantro.