Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
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 medradishes, grated
3 largecarrots, grated
1/2 cupchopped cabbage
2 medfillets 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.