Seared Tuna Salad Recipe With Kohlrabi

Prep time: 20 min

Cook time: 5 min

Serves 4

Ingredients

• 2 medium kohlrabi, peeled
• 2 medium carrots, julienned
• 1 cup (80g) shredded savoy cabbage
• 2 green onions, sliced   
• ¼ cup (60ml) light soy sauce
• 1 clove garlic, minced
• 1 teaspoon hot English mustard    
• 2 x 200g tuna steaks 
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds

Dressing

• 3 tablespoons unseasoned rice vinegar    
• 2 teaspoons wasabi powder
• 2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil 
• 1½ teaspoons honey
• ½ teaspoon lime zest  
• ½ teaspoon salt

Method

1. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one kohlrabi onto fruit and vegetable skewer; attach to Spiralizer. Attach medium spiralizing blade, and position at end of kohlrabi. Place medium bowl under blade to catch spiralized kohlrabi. Turn stand mixer to speed 6 and process until blade reaches end of kohlrabi. 
2. Repeat with remaining kohlrabi. Add carrots, cabbage and green onions to bowl. Refrigerate until ready to use; can be made up to 6 hours ahead.
3. Combine soy sauce, garlic and mustard in shallow glass dish. Add tuna; turn to coat. Marinate at room temperature 10 minutes. 
4. Heat oil in a medium frying pan over medium high heat. Add tuna and cook about 2 minutes each side or until cooked to your liking. Transfer to cutting board; let stand 5 minutes. Cut into  1cm thick slices. 
5. To make Dressing, combine vinegar, wasabi powder, lime juice, sesame oil, honey, lime zest and salt in small jar with a tight fitting lid; shake until well blended. Refrigerate until ready to use; can be made up to 2 days ahead.
6. To serve, divide kohlrabi mixture evenly between 4 serving plates. Top with sliced tuna, and drizzle over dressing and garnish with sesame seeds.