Secrets of the Best Chefs

Tuna Carpaccio with Kohlrabi Slaw

Serves 4

Why is it that we gladly eat raw fish at restaurants but rarely do it

at home? I suspect it has something to do with trust; while we

trust a restaurant to carefully purchase its seafood, we don’t trust

ourselves to do the same. That’s a shame, though, because if you

track down sushi-grade tuna from a local seafood shop that you

trust, you can serve this cooling, surprising carpaccio at home with

very little effort.

1 kohlrabi (or, if you can’t find it, fennel or radishes),

julienned (it helps to use a mandoline)

3 mint leaves, cut into a chiffonade*

1 clove garlic, very finely minced

Juice of 1 lemon, plus more to taste

¼ cup dried currants

Kosher salt and freshly ground black pepper

¼ cup olive oil, plus more for drizzling

1 pound sushi-grade tuna or Spanish mackerel*

Hawaiian pink salt (see Resources) or other coarse sea salt

In a bowl, mix together the kohlrabi, mint, garlic, lemon juice, dried

currants, kosher salt and pepper to taste, and the olive oil. Taste