My husband spotted this recipe in his Saltwater Angler magazine by Chef Brandon McGlamery and I made a few alterations to the original version. I loved the apple-onion coulis flavors with the peppery Tuna. The tartness of the granny smith apple gave hints of fall and paired beautifully with the seared fish. The brussel sprout slaw is a raw salad, so be sure to soak it in the vinegar and use plenty of the dressing to let it marinate and soak up the dressing as you prepare the rest of the meal. I served with rice pilaf as well to complete the meal.
Click here for my spin on this dish!