Watermelon Radish, Ahi Tuna, and Snap Pea Salad

   This summer, I grew watermelon radishes in my garden.  As seen on my post of 7/17/15.  My daughter has been anxiously waiting for me to make this delicious salad. The recipe only calls for two radishes, but if you have extra, it is pretty to lay some on the plate first, creating a floral bed for the remaining salad.  I added the snap peas first, in a mound and then the ahi on top of that.  It makes a very pretty presentation that way.
   The only adjustment I would make to this salad would be the quantity of dressing.  Lightly dress the beans, mint and sesame seeds, before adding the cut tuna.  Then add only a bit of dressing at a time, to the tuna just to lightly coat it.

As Always,
ENJOY!

Ingredients

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

Instructions

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.

This salad is served at Lemonade Restaurant and the recipe is from Saveur Magazine.