About

Recipe By: Jessica K. Black, N.D.

Make this for: Dinner

Category: Seafood

This Recipe Makes: 4 Serving(s)

Summary

Many fish lovers agree that the best way to enjoy high-quality tuna is served rare. However, if you have a difficult time eating partially raw fish, you can bake or sear the tuna for this recipe until it is cooked all the way through.

What you'll need

• 10 med radishes, grated
• 3 large carrots, grated
• 1/2 cup chopped cabbage
• 2 med fillets of yellow fin tuna, sushi-grade if possible (about 1 pound of meat total)
• 2 tsp. olive oil
• 2 tbsp. wheat-free tamari (for dipping)
• 1/4 tsp. wasabi paste (optional)
• 2 tbsp. toasted sesame seeds

Instructions

• Step 1
  Combine radishes, carrots, and cabbage in a large serving bowl.
• Step 2
  Heat olive oil in a medium skillet over high heat until oil is shimmering but not smoking. Cook the tuna fillets on one side for about 3 minutes, until they develop a thin (3-millimeter) layer of white, cooked flesh. Turn fillets over, and sear for another 3 minutes or so until they develop a white, cooked layer on that side. The fillets' centers will still be pink.
• Step 3
  Remove fillets from heat and slice lengthwise into thin slices; make sure each piece has pink in the center and white around the edge.
• Step 4
  Arrange the seared tuna slices on top of the grated vegetables; garnish with toasted sesame seeds. Serve with tamari and wasabi for dipping.
• Step 5
  SUBSTITUTIONS: You can use teriyaki sauce instead of tamari for dipping, but make sure it doesn't contain added sugar or wheat.