Grilled tuna is a fantastic treat, especially in the summertime. The cold daikon noodle salad is a fresh and tasty way to compliment the grilled fish. If you don’t have an outdoor grill, a grill pan will do the trick!
1 tablespoon red palm oil, melted
1 lb wild tuna steaks
1/2 teaspoon Lemon Salt (recipe here) or use 1/4 teaspoon salt and the zest of half a lemon
1/4 teaspoon coriander
Black pepper to taste
1/2 of a lemon
1 tablespoon extra-virgin olive oil
DAIKON NOODLE SALAD
2-3 daikon radishes
1 large carrot
1 tablespoon fresh cilantro, chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil or cold-pressed sesame oil
Sea salt and black pepper to taste
CHANGE IT UP
Don’t like or can’t find daikon radish? You can make the noodles for the salad out of zucchini or yellow squash—or use all carrots.
GET THE TOOLS
You can find a julienne peeler easily online as well as in most kitchen gadget shops locally.
Find red palm oil online at Tropical Traditions or in a local, organic grocery store or food co-op.
Brush the red palm oil over each side of the tuna. Combine the lemon salt, coriander, and black pepper in a small bowl, and sprinkle the mixture evenly over both sides of the tuna.
Grill the tuna for 3 minutes on each side or until done to your liking. If you are enjoying wild, sashimi-grade tuna, you can leave it nearly rare. If you are eating a wild but lower grade tuna, cook until it is just pink in the center.
For the Daikon Noodle Salad: Rinse and peel the outer skin of the daikon radishes with a standard vegetable peeler. Using a julienne peeler (or continue with the standard peeler if you don’t have a julienne peeler), continue to “peel” the radishes into noodle-shaped pieces. Repeat this process with the carrot.
In a large mixing bowl, toss the julienned radishes and carrots with the chopped cilantro, lemon juice, oil, salt, and pepper. Serve immediately to retain the crunch, as the daikon will become soggy if it sits too long before serving.
Plate the tuna over the Daikon Noodle Salad and finish with a squeeze of lemon; drizzle the extra-virgin olive oil over the tuna before serving.