Name: Grilled Tuna and Watercress Salad with Asian Flavors
Cook time: 30 min
Total time: 50 min
Yield: 4 (main course) servings
Ingredients: 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-pound) sushi-grade tuna steak (about 2 inches thick); 1 pound jicama, peeled; 2 bunches watercress (10 ounces), tough stems discarded; 2 scallions, very thinly sliced

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Photo by Romulo Yanes

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Cooks' Note

•The tuna in this recipe will not be fully cooked.
•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).

Recipe notes

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