Tuna doesn’t get much better than this. When you have top-quality, fresh tuna, the goal is to taste the fish itself — not to mask it. A generous sprinkle of kosher or sea salt and freshly ground pepper, a blazing-hot skillet, a one-minute sear per side for rare, and a careful slice are all you need. The tuna should be tender and almost melt on the tongue. A crisp, bright Kohlrabi Slaw provides a light, refreshing contrast, and a quick Ginger-Lime Aioli adds acidity and a creamy counterpoint that pulls the whole plate together.
If you prefer marinated preparations, of course that works too, but for the purest experience treat the fish simply. Use a very hot pan, a neutral oil with a high smoke point, and avoid overcooking to preserve the texture and flavor. Serve the tuna with a scattering of flaky sea salt or a touch more freshly ground pepper to finish.
This example shows beautiful Bluefin tuna caught locally. Ahi, yellowfin, bluefin or any other meaty tuna or similar firm fish will work well in this preparation. The key is freshness and a solid, meaty cut you can sear cleanly.
The slaw can be made with a variety of crunchy vegetables, but kohlrabi is my preference here. Kohlrabi is related to cabbage, kale and broccoli and offers a crisp, slightly sweet, and very refreshing texture. Paired with thinly sliced radishes for a peppery bite, fresh parsley for herbaceous brightness, and lemon juice for lift, the slaw keeps the dish light and vibrant. The slaw recipe below is simple, quick to assemble, and ideal for pairing with seared tuna.
More Delicious Recipes to Try
- Seared Tuna with Quick Tomato and Olive Sauce
- Tuna Poke
- Smoked Tuna
- Sicilian Tuna Meatballs
Seared Tuna with a Kohlrabi Slaw and Ginger-Lime Aioli
Author: Justin McChesney-Wachs
Prep: 20 mins Cook: 5 mins Total: 25 mins
Servings: 4 Course: Main Cuisine: American
Delicious, fresh tuna seared to perfection and served with a bright, crunchy slaw and a tangy ginger-lime aioli.
Ingredients
Kohlrabi Slaw
- 1 kohlrabi, peeled and julienned (store briefly in ice water)
- 1 apple, cored and julienned (store briefly in ice water)
- 12 radishes, thinly sliced (store briefly in ice water)
- 1 cup parsley, finely chopped
- 2 1/2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 1/2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
Ginger-Lime Aioli
- 3 tablespoons fresh ginger, coarsely shredded
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 lime, juiced
- Salt and pepper, to taste
Tuna
- 4 tuna steaks (ahi, yellowfin, bluefin or another meaty tuna)
- Sea salt and freshly ground black pepper
- Neutral oil for searing (canola, grapeseed or similar)
Instructions
Make the Kohlrabi Slaw
- Drain the julienned kohlrabi, apple, and sliced radishes from the ice water and dry them thoroughly with a clean kitchen towel. Place them in a bowl.
- Add the chopped parsley, lemon juice, sugar, and olive oil. Season generously with kosher or sea salt and freshly ground black pepper. Toss gently to combine and let the flavors marry while you prepare the aioli and tuna.
Make the Ginger-Lime Aioli
- Place the shredded ginger, mayonnaise, minced garlic, and lime juice in a blender or small food processor. Blend until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed. The aioli should be bright and slightly tangy to complement the rich tuna.
Sear the Tuna
- Pat the tuna steaks very dry with paper towels. Season both sides generously with kosher or sea salt and freshly ground black pepper.
- Heat a large heavy skillet over high heat and add just enough neutral oil to coat the pan. When the oil shimmers and begins to smoke lightly, add the tuna steaks.
- Sear for about 1 minute per side for rare (adjust time for desired doneness). Avoid moving the steaks while searing so a crust can form. For medium-rare increase to roughly 90 seconds per side depending on thickness; cook longer only if you prefer a more done fish.
- Remove the tuna from the pan and let it rest for a minute, then slice thinly with a very sharp knife. Serve immediately with the kohlrabi slaw and a dollop or drizzle of the ginger-lime aioli. Finish with a light sprinkle of flaky sea salt if you like.
Notes and Tips
- If you can’t find kohlrabi, substitute with thinly sliced cabbage or fennel for a similar crunch.
- For easier slicing, chill the tuna briefly after searing (just a minute) or use a long, very sharp slicer to make clean cuts.
- Prepare the aioli ahead and store refrigerated for up to 2 days. The slaw is best fresh but will keep a short while if dressed just before serving.
- Adjust the ginger quantity in the aioli to taste; younger ginger is milder while older ginger is more assertive.
Tried this recipe?
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