INGREDIENTS
2 1/2 lbs. tuna fillet skinned
1 TBSP, extra-virgin olive oil
Salt and pepper
1/4 cup radish
1/2 cup diced, peeled English cucumber
1 TBSP. prepared horseradish
3 TBSP. thinly sliced scallions
DIRECTIONS
Preheat oven to 425 degrees.
Place tuna on a parchment lined baking sheet; drizzle with 2 tsp. oil.
Season, with salt and pepper.
Roast tuna until just cooked through, 8 to 10 minutes.
Stir together radish, cucumber, horseradish, scallions and remaining tsp. of oil until combined.
Season with salt and pepper.
Serve with tuna.
Serves 6.
