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This is super easy to prep, and the salad stays crunchy and bright even when made a day in advance. It’s so simple because the bitterness of the radish and sweetness of the carrots are doing the dish’s heavy lifting.
1 pound (450 gram) fresh tuna, seasoned with salt and pepper and seared (see note)
2 avocados, sliced
1 watermelon radish
6 colorful mini carrots
1 teaspoon salt
2 teaspoons rice vinegar
1 teaspoon Glicks Soy Sauce
Sharpen your sharpest straight-edge knife and julienne the watermelon radish and carrots. (This should take no more than five minutes of knife work. If it’s longer, you need to get yourself a proper knife.)
Toss with salt, vinegar, and soy sauce in a nonreactive bowl.
Lay tuna and avocado slices in shingles on a plate.
Top with slaw and serve immediately.
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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