Seared Tuna + Kohlrabi Slaw and Ginger-Lime Aioli
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5 from 1 vote

Seared Tuna + Kohlrabi Slaw and Ginger-Lime Aioli

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author Justin McChesney-Wachs | Salt Pepper Skillet

Ingredients

Kohlrabi Slaw

  • 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

Ginger-Lime Aioli

  • 3 tablespoons ginger coarsely shredded
  • 1/2 cup mayonnaise
  • 1 garlic clove minced
  • 1 lime juiced

Tuna

  • 4 tuna steaks such as ahi, yellowfin or bluefin
  • salt & pepper
  • canola oil

Instructions

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.

Make Aioli

  • Blend all ingredients in a blender until smooth.

Sear Tuna

  • 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.