ASIAN GRILLED TUNA & WATERCRESS SALAD

By BobD

Ingredients

• 6 SERVINGS
• 1/3 cup extra-virgin olive oil
• 1 tablespoon Asian sesame oil
• 1 tablespoon soy sauce
• 6 tablespoons rice vinegar (not seasoned)
• 2 tablespoons minced peeled ginger
• 2 tablespoons coriander seeds, coarsely crushed
• 2 tablespoons white peppercorns, coarsely crushed
• 1 tablespoon kosher salt
• 1 tablespoon vegetable oil
• 1 (1-lb) sushi-grade tuna steak (about 2 inches thick)
• 1 lb jicama, peeled
• 2 bunches watercress (10 oz), tough stems discarded
• 2 scallions, very thinly sliced

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas)

Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.

Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.

Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.

Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total.

Transfer tuna to a cutting board and cut across the grain into 8 slices.

Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.

Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.

Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

COOKS NOTES:

Tuna can be cooked in a lightly oiled hot grill pan over medium-high heat.
Tuna can be grilled 1 day ahead and chilled (covered once cool).