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Tuna with Rainbow Slaw


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.


Prepare the Slaw

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

To Assemble

1. Lay tuna and avocado slices in shingles on a plate.
2. Top with slaw and serve immediately.


If you’re not a fan of raw tuna, you can make the carrot and radish slaw in this set to serve with salmon too —I use my favorite store-bought fish seasoning and add a squeeze of citrus to brighten it up. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for15 minutes and enjoy!


I buy the tuna pre-seared and frozen, since I am lazy. If unavailable, you can buy a one pound (450-gram) 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.


Props and Styling by Goldie Stern
Photography by Moshe Wulliger