Diabetes Recipes

Seared Tuna Over Raw Vegetables

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Seared Tuna Over Raw Vegetables

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Nutrition Facts

Makes: 4 Serving(s)

Amount Per Serving

Calories: 195.3

Total Fat: 5.6g

Saturated Fat: 0.9g

Cholesterol: 50mg

Sodium: 580mg

Total Carbohyrdates: 6.8g

Dietary Fiber: 2.3g

Protein: 28.9g

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Make this for: Dinner

Category: Seafood

This Recipe Makes: 4 Serving(s)


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


  • 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.