watermelon radish salad, easy salads, summer salad recipe
Watermelon Radish, Ahi Tuna, and Snap Pea Salad. Ingalls Photography
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At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad. This recipe first appeared in our May 2014 issue with the story Desk Lunch: Global Takeout.

Watermelon Radish, Ahi Tuna, and Snap Pea Salad Watermelon Radish, Ahi Tuna, and Snap Pea Salad
At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.
Yield: serves 4

Ingredients

  • 1 tbsp. soy sauce
  • 1 12 tsp. red wine vinegar
  • 1 tsp. honey
  • 12 tsp. Dijon mustard
  • 12 tsp. toasted sesame oil
  • 1 12 tsp. white sesame seeds, lightly toasted
  • 1 clove garlic, peeled
  • 1 (2”) piece ginger, peeled and grated
  • 5 12 tbsp. coarsely ground black pepper, plus more to taste
  • 34 cup canola oil
  • 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
  • 14 cup roughly chopped mint
  • 1 tsp. black sesame seeds, lightly toasted
  • 2 watermelon or 6 large regular red radishes, halved and thinly sliced

Instructions

  1. Purée soy sauce, vinegar, honey, mustard, sesame oil, 12 tsp. of the white sesame seeds, the garlic, ginger, and 1 12 tbsp. of the pepper in a blender until smooth. With the motor running, drizzle in 12 cup of the canola oil until dressing is emulsified; set aside.
  2. 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 12” 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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