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. This recipe first appeared in our May 2014 issue with the story Desk Lunch: Global Takeout.
- 1 tbsp. soy sauce
- 1 1⁄2 tsp. red wine vinegar
- 1 tsp. honey
- 1⁄2 tsp. Dijon mustard
- 1⁄2 tsp. toasted sesame oil
- 1 1⁄2 tsp. white sesame seeds, lightly toasted
- 1 clove garlic, peeled
- 1 (2”) piece ginger, peeled and grated
- 5 1⁄2 tbsp. coarsely ground black pepper, plus more to taste
- 3⁄4 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
- 1⁄4 cup roughly chopped mint
- 1 tsp. black sesame seeds, lightly toasted
- 2 watermelon or 6 large regular red radishes, halved and thinly sliced
- Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 tsp. of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tbsp. 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.