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.
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
Est. added sugars 1g
How to Make It
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.
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.
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