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
- 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)
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