Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette

Name: Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette
Yield: serves 2
Ingredients: 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; 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; 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

December 9, 2011

Salads are quick and painless to throw together on a work night, and you won’t feel like you’ll have to do double time at the gym the next day. If you’re on your own, this is also a speedy and healthy dinner for one: Just use one tuna steak and a few less vegetables. The colors of this sophisticated and simple salad really pop. I like hothouse cucumbers because they have minimal seeds and tender skin. The mustard packets that you get from Chinese takeout are really put to good use in this Asian vinaigrette.

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