Tuna gets no better than this. If you can find top quality fresh tuna, there really isn’t much that you have to do to it. Justin season with plenty of kosher or sea salt + lots of freshly ground pepper, quickly sear in a smoking hot skillet, slice, and enjoy. A quick and easy Kohlrabi Slaw is crisp, light and fresh, which pairs perfectly with the Tuna that practically melts in your mouth. The Ginger-Lime Aioli is a sauce that comes together in a matter of seconds and adds a little acidity and creaminess to perfectly balance the dish.
Of course, you can marinate tuna in all kinds of things, but if you have high-quality fish, there’s nothing better than tasting it pure. It melts in your mouth.
This is some beautiful Bluefin Tuna that was caught off the San Diego coast. Ahi, Yellowfin, Bluefin or any other type of tuna or meaty fish would be great for this dish. While it’s not good to eat tuna all the time, it’s a special treat every once in a while.
You could really make this slaw with any veggies that you have on hand. Kohlrabi is a veggie that related to cabbage, kale, and broccoli. It tastes like a crisp and sweet combination of all those veggies. Adding radishes adds a peppery taste that goes great with the sweet kohlrabi, fresh parsley and bright lemon juice. This Kohlrabi Slaw recipe inspired by the beautiful NOPI cookbook, which I highly recommend checking out.
Seared Tuna + Kohlrabi Slaw and Ginger-Lime AioliPrint Pin Rate
- 1 kohlrabi peeled, julienned, stored in ice water
- 1 apple cored, julienned, stored in ice water
- 12 radishes thinly sliced, stored in ice water
- 1 cup parsley finely chopped
- 2 1/2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 1/2 tablespoons olive oil
- salt & pepper
- 3 tablespoons ginger coarsely shredded
- 1/2 cup mayonnaise
- 1 garlic clove minced
- 1 lime juiced
- 4 tuna steaks such as ahi, yellowfin or bluefin
- salt & pepper
- canola oil
Make Kohlrabi Slaw
- Drain all ingredients from the ice water and dry well with a kitchen towel. Place in a bowl and add the parsley, lemon juice, sugar and olive oil. Season well with kosher salt and freshly ground pepper. Mix to combine.
- Blend all ingredients in a blender until smooth.
- Heat a large heavy skillet over high heat with just enough oil to coat the pan. Pat the tuna steaks dry and season heavily with kosher salt and freshly ground pepper of salt.
- When the oil starts to shimmer and just starts to smoke, place the tuna in the skillet and sear for 1 minute on each side for a rare. Cook longer for a more done tuna steak.
- Slice with a very sharp knife to the desired thickness and serve with the slaw and aioli. Sprinkle the tuna with a little more sea salt for garnish.