Serves4 (main course)
- Active time:30 min
- Start to finish:50 min
CHRIS SCHLESINGER AND JOHN WILLOUGHBY
June 2009
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.
-
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-lb) sushi-grade tuna steak (about 2 inches thick)
-
1
lb
jicama, peeled
-
2
bunches watercress (10 oz), tough stems discarded
-
2
scallions, very thinly sliced
-
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “
Grilling Procedure.”
-
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
-
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
-
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
-
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.
-
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
-
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
-
Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
Cooks’ notes: - 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).
- We also have a Web-exclusive recipe using the leftover coriander seeds.
