Archive | 6:57 pm

Seared Albacore Tuna with Kohlrabi Coleslaw

18 Jul

It’s been pretty darn hot the last several days here in Cleveland.  I couldn’t even bring myself to fire up the grill.  Instead, I decided to quickly pan-sear these beautiful albacore tuna steaks and pair them with a light, cold, and refreshing kohlrabi coleslaw.  Kohlrabi is the perfect coleslaw ingredient – it tastes very much like cabbage, though slightly sweeter and more subdued, with a crunchy texture reminiscent of an apple.  It’s flavors are clean and paired very well with the sweet onion, yellow squash, and zucchini used in this simple, healthy coleslaw.  I used wasabi-soy almonds for some texture, but any nut would be equally delicious, I’m sure.  The rich flavor of the tuna was the perfect pairing to this fresh summer coleslaw.  Overall, it made for a really lovely dinner, though I’m sure the coleslaw would be a welcome addition at any summer pot luck or picnic.

Seared Albacore Tuna with Kohlrabi Coleslaw

Seared Albacore Tuna:

2 1/2 lb. albacore tuna steaks

1 tbs. whole black peppercorns, coarsely crushed

1 tsp. sesame seeds

1 tbs. canola oil

Splash of low sodium soy sauce

1/2 tsp. kosher salt

Whisk together canola oil and low sodium soy sauce.  Let fish marinate about an hour.  Remove from marinade, reserving marinade.  Coat tuna with freshly cracked black pepper and kosher salt.

Drizzle reserved marinade into a 10″ cast iron skillet.  Heat over high heat until pan is very, very hot.  Add fish and cook 2-3 minutes per side or until cooked to taste.

Sesame-Soy Kohlrabi Coleslaw:

2 bulbs kohlrabi, peeled and grated or shredded in a food processor

1/4 large sweet onion, peeled and grated or shredded in a food processor

1/2 small yellow squash, grated or shredded in a food processor

1/4 small zuchhini, grated or shredded in a food processor

2 scallions, dark and light green parts only

Freshly cracked black pepper

2 tbs. rice wine vinegar

1 1/2 tbs. low-sodium soy sauce

1 tbs. sesame oil

1 tbs. canola oil

1/2 cup wasabi-soy almonds

Combine kohlrabi, onion, yellow squash, zucchini, and scallions.

In a food processor, add freshly cracked black pepper, rice wine vinegar, and soy sauce.  With food processor running, add sesame oil and canola oil and blend until well combined.

Add dressing to vegetables and toss well to coat.  Let sit, refrigerated, at least an hour to allow flavors to meld.  Top with wasabi-soy almonds just before serving.

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