ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Tuna with Shaved Vegetable Salad

Photo: Hector Manuel Sanchez
Active time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: 1 tuna steak and about 1 1/4 cups salad)

Root vegetables are a super popular side in the winter, usually roasted until fully tender. But shaving them raw into a side dish salad is a fantastic alternative. They’re ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them slightly while retaining a little crunch, balancing the velvety tuna. A mild olive oil that won’t compete with the vegetables or the tuna works here. Rice vinegar is not as tangy as other varieties. If you prefer a little more bite, try white wine or apple cider vinegar.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon rice vinegar
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon Dijon mustard
  • 3/4 teaspoon honey
  • 4 ounces baby gold beets, thinly shaved
  • 1 (4-oz.) fennel bulb, trimmed and thinly shaved
  • 4 ounces baby turnips, thinly shaved
  • 1 (6-oz.) Granny Smith apple, very thinly sliced
  • 2 teaspoons toasted sesame seeds
  • 4 (6-oz.) tuna steaks
  • 1/2 teaspoon black pepper
  • 1 tablespoon torn fennel fronds

Nutrition Information

  • calories 366
  • fat 15.6 g
  • satfat 2.4 g
  • monofat 11.2 g
  • polyfat 1.9 g
  • protein 43 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 636 mg
  • calcium 37 mg
  • sugars 8 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine 2 tablespoons oil, vinegar, 1/2 teaspoon salt, mustard, and honey in a large bowl. Add beets, fennel, turnips, and apple; toss to coat. Sprinkle salad with sesame seeds.

  2. Heat remaining 2 tablespoons oil in a cast-iron skillet over high. Sprinkle tuna with pepper and remaining 1/2 teaspoon salt; place in hot pan. Cook 90 seconds on both sides (for rare) or until desired degree of doneness. Remove tuna from pan. Slice thinly, and serve with salad; top with fennel fronds.