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Recipe by Michal Frischman

Tuna with Rainbow Slaw

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Tuna with Rainbow Slaw
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy - Gluten
10 Minutes
Diets
- Pescatarian - Low Carb

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.

Ingredients

Tuna

  • 1 pound (450 gram) fresh tuna, seasoned with salt and pepper and seared (see note)

  • 2 avocados, sliced

Slaw

  • 1 watermelon radish

  • 6 colorful mini carrots

  • 1 teaspoon salt

Directions

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.

Tips:

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!

Notes:

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.

Credits

Props and Styling by Goldie Stern
Photography by Moshe Wulliger

Recipe tags

carrots colorful easy prep fish Michal Frischman Michal Frishman rare slaw tuna watermelon radish
Tuna with Rainbow Slaw

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