Watermelon Radish Ahi Tuna and Snap Pea Salad
Finding these gorgeous red meat heirloom radishes might be a bit of task. Local producers are now beginning to provide these heirlooms at farmer’s markets and you can often find them in the big international markets. But you can use any big, sweet radish or turnip in this recipe but the presentation won’t be quite as dramatic.
Ingredients
- 1 tbsp soy sauce
- 1 1/2 tsp red wine vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/2 tsp sesame oil toasted
- 1 1/2 tsp sesame seeds white, lightly toasted
- 1 clove garlic peeled
- 1 ginger (2”) piece, peeled and grated
- 5 1/2 tbsp black pepper coarsely ground, plus more to taste
- 3/4 cup canola oil
- 8 oz tuna steak, preferably sushi grade
- 1 tbsp salt coarse, plus more to taste
- 8 oz sugar snap peas strings discarded, cut crosswise into 1” pieces
- 1/4 cup mint roughly chopped
- 1 tsp sesame seeds black, lightly toasted
- 2 watermelon or 6 large regular red radishes, halved and thinly sliced
Instructions
- Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 teaspoon of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tablespoon 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.
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