Seared Tuna with Shaved Vegetable Salad

Ingredients:

  • ¼ cup extra-virgin olive oil, divided
  • 1 tablespoon rice vinegar
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon Dijon mustard
  • ¾ 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
  • ½ teaspoon black pepper
  • 1 tablespoon torn fennel fronds

Directions
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.

Prep Time
15 min.

Servings
4

Nutrition Information
Calories 366
Fat 15.6 g
Sat Fat 2.4 g
Mono Fat 11.2 g
Poly Fat 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