Sesame Seared Tuna with Fennel Apple Slaw

In a large bowl, combine the fennel, apples, carrots, and radishes.
½ medium fennel bulb, 1 medium green apple, ½ cup shredded carrots, 2 radishes
In a small bowl, whisk together the vinegar, olive oil, sesame oil, ¼ teaspoon of salt, and red pepper. Pour over the vegetables and toss well.
3 tablespoons rice vinegar, 4 teaspoons extra-virgin olive oil, ¼ teaspoon sesame oil, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper
Sprinkle one side of the tuna steaks with the remaining salt and pepper.
¾ pound yellowfin tuna
In a shallow dish, whisk together the egg and water.
1 large egg, 1 tablespoon water
On a medium plate, mix together the panko and sesame seeds.
¼ cup panko, 2 tablespoons sesame seeds
Heat the peanut oil in a nonstick skillet over medium-high heat.
1 tablespoon peanut oil
Dip both sides of the tuna steaks in the egg mixture, then press into the panko mixture.
Once the oil is hot, add the tuna to the skillet. Cook for about 3 minutes, then flip and cook for another 3 minutes. The tuna should still be pink in the center.
Transfer the tuna to a cutting board and cut into ¼-inch slices.
Divide the spinach among 4 serving plates. Top with the slaw and tuna.
4 cups baby spinach leaves