Tuna, Jicama, Fennel & Mango Slaw

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Chef Rose Reisman


• 1 lb raw ahi tuna fillets
• pinch of salt and pepper
• 1 tsp sesame seedsSlaw
• 1/2 cup thinly sliced mango
• 1 cup thinly sliced fennel
• 1 cup thinly sliced jicama
• 1 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced green bell pepper
• 1/2 cup thinly sliced carrots
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 tsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 tsp finely chopped garlic
• 1/2 hot chili sauce (or finely chopped jalapeno pepper)

Be sure to only buy the freshest tuna you can from a reputable fishmonger. If available, ahi tuna is the best quality.

Served with this slaw, it makes for a very sophisticated dish. Jicama is a white-fleshed root vegetable, also known as a Mexican potato.

It is crunchy and sweet, and can be eaten either raw or cooked. It’s usually available from May to November; if unavailable, use canned, sliced water chestnuts.


1. Make the slaw by combining the mango, fennel, jicama, red and green peppers, carrot, green onions and cilantro in a medium bowl. In a separate bowl, whisk together the olive oil, lemon juice, rice vinegar, 1 tsp sesame seeds, garlic and chili sauce. Pour over the slaw and toss to combine. Place on a serving platter.

2. Lightly coat a nonstick grill pan with cooking spray and set over high heat. Sprinkle the tuna with salt and pepper and sear for about 2 minutes per side; the center should still be raw. Remove from the heat. Slice thinly and top with the slaw.

3. Garnish with 1 tsp sesame seeds before serving.


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