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