22. Watermelon Radishes with Ahi Tuna and Ginger Vinaigrette

This is another salad inspired by the Lemonade Cookbook. 

Prior to this year I’d neither heard of nor seen a watermelon radish.  But recently I’ve noticed them popping up in fancy salads in trendy restaurants.  First of all, they’re beautiful.  They look like watermelon, with their rosy flesh inside and green and white "rinds" on the outside.  Second, they’re crunchy and delicious and make a nice statement in a salad.  Combined with the ahi tuna and ginger dressing, they’re a beautiful and unusual light salad.

Ingredients

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

¼ cup roughly chopped mint

1 tsp black sesame seeds, lightly toasted

2 watermelon radishes, thinly sliced (use a mandolin if you have one)

Dressing

2 Tbsp soy sauce

1 Tbsp red wine vinegar

1 tsp sesame oil

2 tsp peeled and grated fresh ginger

2 tsp honey

1 tsp Dijon mustard

1 tsp white sesame seeds, lightly toasted

1 clove garlic, smashed

1/4 tsp coarsely ground black pepper, plus more to taste

1/2 cup canola oil

Combine all dressing ingredients except the oil in a blender; blend until smooth.  With the motor still running, slowly add the oil until emulsified.  Add salt and pepper to taste. 

Lightly oil a heavy skillet and heat to medium high heat.  Season tuna with salt and pepper.  Cook, flipping once, until medium rare (2-4 minutes).  Let cool, then cut into 1/2” pieces and transfer to a bowl.  Add remaining ingredients and gently toss to combine.  Let sit 30 minutes before serving.

Serves 4