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  • Sep 25th 2019
  • 0 comment

Prep time: 20 min

Cook time: 5 min

Serves 4


  • 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


  • 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


  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.