The name kohlrabi comes from the German words for cabbage and turnip. It can be eaten raw or cooked - I prefer the crunchy, fresh, raw version in a light mayonnaise-style dressing. Ponzu, a Japanese citrus-based sauce, is sold at most Asian supermarkets. When buying tuna, I always look for the freshest sashimi-grade yellow fin.
8 tuna pieces, about 70g each
200ml ponzu sauce
1 medium to large kohlrabi, peeled and julienned
1 large carrot, peeled and cut into 3cm sticks
5 spring onions, finely sliced
1/4 bunch coriander, washed and roots removed
1 pickled jalapeno
2 eggs
1 tbsp dijon mustard
1 tbsp capers
2 tbsp lemon juice
200ml olive oil
20ml vegetable oil
For tuna marinade
Mix the tuna and ponzu in a bowl and marinate for one hour in the fridge.
Remove the tuna from the fridge 20 minutes before cooking it.
For slaw
Place the kohlrabi, carrot and spring onions in a bowl and set aside.
Roughly chop the coriander and place in a food processor.
Roughly chop the jalapeno chilli, discarding the stalk, and add to the processor with the eggs, mustard, capers and lemon juice. Whiz to a smooth paste then add the olive oil slowly.
When the dressing is thick, remove it and set aside until needed.
To assemble
Mix dressing through the salad to coat it well – you may not use all the dressing – then place on serving plates.
Heat a medium-sized, heavy-based pan over a medium heat and add the vegetable oil. Remove the fish from the marinade, place in the pan carefully and cook on one side for 3-5 minutes* or until the fish is half cooked when you look at the edge of the fillet.
Place two pieces on each plate with some salad and serve immediately.
TIPS
1. *The way I cook the tuna in this recipe keeps the fish moist, but if you prefer your tuna cooked through, turn the fillet and cook for another 3 to 4 minutes.
2. The dressing for this salad will last a couple of weeks if you make a double quantity and store it in the fridge.
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