Seared Tuna with Shaved Vegetable Salad

• Gluten free

• Seafood

  • 4 (6-oz. tuna, steaks

• Produce

  • 1 (4-oz. fennel, bulb
  • 1 (6-oz. granny smith apple
  • 4 oz Baby gold beets
  • 4 oz Baby turnips
  • 1 tbsp Fennel fronds

• Condiments

  • 3/4 tsp Dijon mustard
  • 3/4 tsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 2 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp Rice vinegar

Found on cookinglight.com

Description

Directions

• 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.