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, grated3 large carrots, grated1/2 cup chopped cabbage2 med fillets of yellow fin tuna, sushi-grade if possible (about 1 pound of meat total)2 tsp. olive oil2 tbsp. wheat-free tamari (for dipping)1/4 tsp. wasabi paste (optional)2 tbsp. toasted sesame seeds
Combine radishes, carrots, and cabbage in a large serving bowl.
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.
Remove fillets from heat and slice lengthwise into thin slices; make sure each piece has pink in the center and white around the edge.
Arrange the seared tuna slices on top of the grated vegetables; garnish with toasted sesame seeds. Serve with tamari and wasabi for dipping.
SUBSTITUTIONS: You can use teriyaki sauce instead of tamari for dipping, but make sure it doesn’t contain added sugar or wheat.