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.
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.)
Toss with salt, vinegar, and soy sauce in a nonreactive bowl.
Lay tuna and avocado slices in shingles on a plate.
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.
Description:
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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