Tuna and Radish Greens Salad
This salad combines flaky tuna fillets with crunchy radishes and fresh greens, tossed together with a simple vinaigrette. The dish features bright textures and a vibrant appearance, with the tender tuna contrasting the crisp vegetables for a satisfying bite.
Equipment
- Cookware for searing tuna
- Salad bowl
- Knife
- Cutting Board
- Whisk
Ingredients
- 2 pieces fresh tuna fillets about 6 oz each
- 4 medium radishes thinly sliced
- 3 cups mixed greens or spinach
- 2 tablespoons olive oil for searing and dressing
- 1 tablespoon soy sauce for flavoring
- 1 teaspoon honey to balance acidity
- 1 teaspoon rice vinegar
- Salt and pepper to taste
Instructions
- Pat the tuna fillets dry, then season lightly with salt and pepper.
- Heat one tablespoon of olive oil in a skillet over medium-high heat until just shimmering.
- Place the tuna fillets in the hot skillet and sear for about 2-3 minutes per side until they develop a golden crust and are medium-rare inside.
- Remove the tuna from the skillet and let it rest briefly while you prepare the vegetables.
- Thinly slice the radishes and place them in a large salad bowl along with the greens.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and one tablespoon of olive oil to make a quick vinaigrette.
- Slice the rested tuna into thick strips and add to the bowl with the vegetables.
- Pour the dressing over the salad and gently toss everything together until evenly coated.
- Arrange the salad on plates and serve immediately, enjoying the fresh textures and vibrant flavors.
Notes
For a milder flavor, cook the tuna to medium instead of medium-rare. Feel free to add sesame seeds or sliced scallions for extra flavor.