Grilled Tuna and Watercress Salad with Asian Flavors
A sophisticated Asian-inspired salad featuring seared tuna steak with crushed spices, served over crisp watercress and julienned jicama, dressed with a flavorful sesame-soy vinaigrette.
Ingredients
- •⅓ 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 pound sushi-grade tuna steak
- •1 pound jicama
- •2 bunches watercress
- •2 whole scallions
- •
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
10 min
- 2.
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
5 min
- 3.
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
2 min
- 4.
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
5 min
- 5.
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.
8 min
- 6.
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
10 min
- 7.
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
5 min
- 8.
Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
5 min
