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.
ā¢The tuna in this recipe will not be fully cooked.
ā¢Tuna can be cooked in a lightly oiled hot grill pan over medium-high heat.
ā¢Tuna can be grilled 1 day ahead and chilled (covered once cool).
Recipe information
Total Time
50 min
Yield
4 (main course) servings
Ingredients
Preparation
Step 1
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Step 2
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
Step 3
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
Step 4
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
Step 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.
Step 6
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
Step 7
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
Step 8
Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
Recipe notes
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