Imagine a dish that transforms ordinary ingredients into an extraordinary gastronomic experience – this Seared Tuna Kohlrabi Slaw with Ginger Lime Aioli is your ticket to a restaurant-quality meal right in your own kitchen! With a perfect balance of crisp vegetables, perfectly seared tuna, and a zesty aioli that will make your palate dance, this recipe is about to become your new obsession. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this Asian-inspired creation promises to elevate your cooking game in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 tuna steaks
- 1 kohlrabi, peeled and julienned
- 1 carrot, julienned
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Begin by preparing the kohlrabi and carrot. Peel the kohlrabi and julienne it using a knife or a mandoline slicer. Do the same with the carrot. Place both the kohlrabi and carrot in a large mixing bowl.
- In a separate small bowl, prepare the ginger lime aioli. Combine the mayonnaise, lime juice, and grated ginger. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste. Set aside.
- Heat a non-stick skillet or grill pan over medium-high heat. While the pan is heating, season the tuna steaks generously with salt and pepper on both sides.
- Once the pan is hot, add the tuna steaks and sear them for about 2-3 minutes on each side for medium-rare. Adjust the cooking time based on your desired doneness; for rare, aim for 1-2 minutes per side, and for well-done, cook for 4-5 minutes per side.
- While the tuna is cooking, toss the julienned kohlrabi and carrot together in the mixing bowl to combine. If desired, you can add a bit more lime juice or salt to taste.
- Once the tuna is cooked to your liking, remove it from the skillet and let it rest for a minute. This allows the juices to redistribute, ensuring a moist steak.
- To serve, place a generous portion of the kohlrabi and carrot slaw on each plate. Slice the seared tuna steaks into thick slices and arrange them on top of the slaw.
- Drizzle the ginger lime aioli over the tuna and slaw. Finish with a sprinkle of sesame seeds for garnish, adding a nice crunch and visual appeal.
- Enjoy your Seared Tuna Kohlrabi Slaw with Ginger Lime Aioli while it's fresh!
Tips
- Choose high-quality, sushi-grade tuna for the best flavor and texture
- Pat the tuna steaks completely dry before seasoning to ensure a perfect sear
- Use a hot, non-stick pan or cast-iron skillet for the best caramelization
- Don't overcrowd the pan – cook tuna steaks in a single layer
- For the most tender result, aim for medium-rare (internal temperature around 125°F)
- Let the tuna rest for 1-2 minutes after cooking to retain its juices
- Use a sharp knife to slice the tuna against the grain for maximum tenderness
- Fresh ingredients are key – use freshly grated ginger and just-squeezed lime juice for the aioli
- Experiment with different garnishes like microgreens or toasted sesame seeds for added texture
Nutrition Facts
Calories: 323kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 105mg
