Seared Tuna With Kohlrabi Carrot Slaw Recipe

Name: Seared Tuna With Kohlrabi Carrot Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kohlrabi medium, peeled; 2 medium carrots julienned; 1 cup celery cabbage shredded, or savoy cabbage; 2 green onions sliced; 3 tablespoons rice vinegar unseasoned; 2 tablespoons wasabi powder; 2 tablespoons fresh lime juice; 1 tablespoon dark sesame oil; 1 1/2 teaspoons agave nectar; 1/2 teaspoon grated lime peel; 1/2 teaspoon salt; 1/4 cup soy sauce; 1 clove garlic minced; 1 teaspoon chinese mustard; 2 tuna steaks 6 ounces each; 1 tablespoon vegetable oil; 1 teaspoon sesame seeds

Servings: persons

2 kohlrabi medium, peeled
2 medium carrots julienned
1 cup celery cabbage shredded, or savoy cabbage
2 green onions sliced
3 tablespoons rice vinegar unseasoned
2 tablespoons wasabi powder
2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 1/2 teaspoons agave nectar
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/4 cup soy sauce
1 clove garlic minced
1 teaspoon chinese mustard
2 tuna steaks 6 ounces each
1 tablespoon vegetable oil
1 teaspoon sesame seeds

1
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Center one kohlrabi on fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade to stand mixer and position at end of kohlrabi. Place medium bowl below blade to catch kohlrabi. Turn stand mixer to speed 6 and process until blade reaches end of kohlrabi. Repeat with remaining kohlrabi. Add carrots, cabbage and green onions to bowl. Refrigerate until ready to use; can be made up to 6 hours ahead.
2
For dressing, combine vinegar, wasabi powder, lime juice, sesame oil, agave, lime peel and salt in small jar with tight-fitting lid; shake until well blended. Refrigerate until ready to use; can be made up to 2 days ahead.
3
Combine soy sauce, garlic and mustard in shallow glass dish. Add tuna; turn to coat. Marinate at room temperature 10 minutes.
4
Heat vegetable oil in medium skillet over medium-high heat. Add tuna; cook about 2 minutes per side or until desired degree of doneness. Transfer to cutting board; let stand 5 minutes. Cut into 1/4-inch slices.
5
Divide kohlrabi mixture among 4 serving plates. Top with tuna and drizzle with dressing. Sprinkle with sesame seeds.

269

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

You need 17 ingredients. The key ingredients include: 2 kohlrabi medium, peeled, 2 medium carrots julienned, 1 cup celery cabbage shredded, or savoy cabbage, 2 green onions sliced, and more.

Yes, Seared Tuna With Kohlrabi Carrot Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Tuna With Kohlrabi Carrot Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions