Grilled Tuna And Watercress Salad With Asian Flavors
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Soy Sauce6 tbsps
Rice Vinegar (not seasoned)2 tbsps
Ginger (minced peeled)1 tbsp
Kosher Salt1 tbsp
Vegetable Oil450 g
Jicama (peeled)2 bunches
Watercress (10 ounces)Directions:
1
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
2
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger
3
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl
4
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere
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
6
Transfer tuna to a cutting board and cut across the grain into 8 slices
7
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife
8
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper
9
Serve tuna over salad, sprinkled with scallions
10
Serve remaining dressing on the side
11
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
12
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger
13
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl
14
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere
15
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
16
Transfer tuna to a cutting board and cut across the grain into 8 slices
17
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife
18
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper
19
Serve tuna over salad, sprinkled with scallions
20
Serve remaining dressing on the side