Root vegetables are a super popular side in the winter, usually roasted until fully tender. But shaving them raw into a side dish salad is a fantastic alternative. They’re ready in just a few minutes, their earthy flavors stay vibrant, and a simple vinaigrette tenderizes them slightly while retaining a little crunch, balancing the velvety tuna. A mild olive oil that won’t compete with the vegetables or the tuna works here. Rice vinegar is not as tangy as other varieties. If you prefer a little more bite, try white wine or apple cider vinegar.
How to Make It
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.
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CookL: JG
