Ingredients
1/4 cup extra-virgin olive oil, divided 1 tablespoon rice vinegar 1 teaspoon kosher salt, divided 3/4 teaspoon Dijon mustard 3/4 teaspoon honey 4 ounces baby gold beets, thinly shaved 1 (4-oz.) fennel bulb, trimmed and thinly shaved 4 ounces baby turnips, thinly shaved 1 (6-oz.) Granny Smith apple, very thinly sliced 2 teaspoons toasted sesame seeds 4 (6-oz.) tuna steaks 1/2 teaspoon black pepper 1 tablespoon torn fennel fronds
How to Make It
Step 1
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.
Step 2
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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