Recipe By: Jessica K. Black, N.D.
Make this for: Dinner
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.