Tuna with Rainbow Slaw

Recipe by Michal Frischman

This is super easy to prep, and the salad stays crunchy and bright even when made a day in advance. It’s so simple because the bitterness of the radish and sweetness of the carrots are doing the dish’s heavy lifting.

Serves 6–8 as an appetizer

• 1 lb (450 g) fresh tuna, seasoned with salt and pepper and seared (see note)
• 2 avocados, sliced

Slaw

• 1 watermelon radish
• 6 colorful mini carrots
• 1 tsp salt
• 2 tsp rice vinegar
• 1 tsp soy sauce

Sharpen your sharpest straight-edge knife and julienne the watermelon radish and carrots until [until what?]. (This should take no more than 5 minutes of knife work. If it’s longer, you need to get yourself a proper knife.) Toss with salt, vinegar, and soy sauce in a nonreactive bowl.

To assemble: Lay tuna and avocado slices in shingles on a plate. Top with slaw and serve immediately.

Note: I buy the tuna pre-seared and frozen, since I am lazy. If unavailable, you can buy a 1-lb raw tuna block, season with salt and pepper, and press into sesame seeds. Sear in a bit of oil for 30 seconds per side, then slice with a very sharp knife.

(Originally featured in Family Table, Issue 727)