Time: 1 hour

Serves: 2

Vinaigrette
  • 3 tablespoons low-sodium soy sauce
  • Juice of 1 lime
  • Splash of rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 4 teaspoons Chinese mustard
  • 1 tablespoon honey
  • 1/3 cup canola oil
  • 1 tablespoon sesame oil
  • Freshly ground black pepper
Salad
  • 1/2 head Chinese cabbage, such as napa or Savoy, shredded
  • 1 bunch watercress, hand-torn
  • 1/4 cup chopped fresh cilantro
  • 1 hothouse cucumber, sliced thin
  • 2 green onions, sliced on the diagonal, white and green parts
  • 2 radishes, sliced in circles
  • 1 carrot, sliced thin
  • 1/4 cup radish sprouts (optional)
  • 1/4 cup slivered almonds, toasted
  • 1/2 cup canned mandarin orange segments, drained
Tuna
  • 2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each
  • 2 tablespoons sesame oil
  • Sea salt and ground white pepper
  • 1/2 cup sesame seeds
  • 1 tablespoon canola oil

Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette

Recipe courtesy Tyler Florence To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite. Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don’t dress the salad yet because it will get soggy.

Edited: October 9th, 2009