Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Name: Watermelon Radish, Ahi Tuna, and Snap Pea Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 tbsp. soy sauce; 1 1 ⁄ 2 tsp. red wine vinegar; 1 tsp. honey; 1 ⁄ 2 tsp. Dijon mustard; 1 ⁄ 2 tsp. toasted sesame oil; 1 1 ⁄ 2 tsp. white sesame seeds, lightly toasted; 1 clove garlic, peeled; 1 (2”) piece ginger, peeled and grated; 5 1 ⁄ 2 tbsp. coarsely ground black pepper, plus more to taste; 3 ⁄ 4 cup canola oil; 8 oz. tuna steak, preferably sushi grade; 1 tbsp. coarse salt, plus more to taste; 8 oz. sugar snap peas, strings discarded, cut crosswise into 1” pieces; 1 ⁄ 4 cup roughly chopped mint; 1 tsp. black sesame seeds, lightly toasted; 2 watermelon or 6 large regular red radishes, halved and thinly sliced

Serves
serves 4

INGALLS PHOTOGRAPHY

At Los Angeles' Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad. This recipe first appeared in our May 2014 issue with the story Desk Lunch: Global Takeout.

Ingredients

1 tbsp. soy sauce
1 ¹⁄₂ tsp. red wine vinegar
1 tsp. honey
¹⁄₂ tsp. Dijon mustard
¹⁄₂ tsp. toasted sesame oil
1 ¹⁄₂ tsp. white sesame seeds, lightly toasted
1 clove garlic, peeled
1 (2”) piece ginger, peeled and grated
5 ¹⁄₂ tbsp. coarsely ground black pepper, plus more to taste
³⁄₄ cup canola oil
8 oz. tuna steak, preferably sushi grade
1 tbsp. coarse salt, plus more to taste
8 oz. sugar snap peas, strings discarded, cut crosswise into 1” pieces
¹⁄₄ cup roughly chopped mint
1 tsp. black sesame seeds, lightly toasted
2 watermelon or 6 large regular red radishes, halved and thinly sliced

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Instructions

Step 1

Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 tsp. of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tbsp. of the pepper in a blender until smooth. With the motor running, drizzle in 1⁄2 cup of the canola oil until dressing is emulsified; set aside.

Step 2

Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes. Let cool, then cut into 1⁄2” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.

Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 tsp. of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tbsp. of the pepper in a blender until smooth. With the motor running, drizzle in 1⁄2 cup of the canola oil until dressing is emulsified; set aside.
Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes. Let cool, then cut into 1⁄2” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.