Rare Tuna Salad with Avocado and Daikon Sprouts

Name: Rare Tuna Salad with Avocado and Daikon Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium carrot; 1 daikon (Japanese radish); 12 ounces cold tuna steak, cut into 12 thin slices; 1/2 cup extra virgin olive oil; 1/4 cup freshly squeezed lime juice; 1 tablespoon plus 1 teaspoon grainy mustard; 1 teaspoon wasabi (Japanese horseradish); Salt and freshly ground pepper to taste; 1 hothouse cucumber, peeled; 1 ripe avocado; 12 ounces mixed baby greens (such as arugula and baby red oak leaf); 8 edible flowers, such as pansies or nasturtiums; Daikon sprouts

Servings: persons

1 medium carrot
1 daikon (Japanese radish)
12 ounces cold tuna steak, cut into 12 thin slices
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1 teaspoon grainy mustard
1 teaspoon wasabi (Japanese horseradish)
Salt and freshly ground pepper to taste
1 hothouse cucumber, peeled
1 ripe avocado
12 ounces mixed baby greens (such as arugula and baby red oak leaf)
8 edible flowers, such as pansies or nasturtiums
Daikon sprouts

1
With a potato peeler, peel the carrot and daikon, then peel 20 thin carrot strips and 20 thin daikon strips.
2
Place the strips in ice water and refrigerate.
3
Arrange the tuna slices in a shallow, nonreactive pan or in a Ziploc bag.
4
In a measuring cup, mix together the olive oil, lime juice, mustard, wasabi, and salt and pepper.
5
Pour half of the mixture over the fish and reserve the rest.
6
Cover the fish and refrigerate no more than 30 minutes or the marinade will begin to cook the fish like seviche.
7
Remove the tuna and vegetables from the refrigerator.
8
Place the tuna on an oiled grill and quickly grill over very hot coals, no more than 2 to 3 minutes, turning once, just until rare.
9
Drain the carrot and daikon strips and pat dry with paper towels.
10
Peel 20 thin strips of cucumber.
11
Peel the avocado and cut in half lengthwise.
12
Cut each half into 8 slices.
13
Place a large handful of greens in the center of 4 individual plates.
14
Cover with 3 slices of tuna.
15
Arrange piles of carrot, daikon, and cucumber strips around the greens.
16
Fan out 4 avocado slices on each plate and decorate with edible flowers and daikon sprouts.
17
Drizzle 1 tablespoon of the remaining marinade over the fish and greens.
18
Sprinkle, with a twist of black pepper.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium carrot, 1 daikon (Japanese radish), 12 ounces cold tuna steak, cut into 12 thin slices, 1/2 cup extra virgin olive oil, and more.

Yes, Rare Tuna Salad with Avocado and Daikon Sprouts falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!