- 2 tbsp low-sodium soy sauce
- 3 tbsp white wine vinegar
- 2 tsp honey or agave nectar
- 1 tsp Dijon mustard
- ½ tsp toasted sesame oil
- ½ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- 2 tsp ground coriander
- 2 tsp ground fennel
- 2 tbsp sesame seeds
- 1 tbsp coarsely ground black pepper
- 2 tbsp extra-virgin olive oil (divided)
- One 12-ounce Ahi tuna steak, sashimi grade
- 6 ounces sugar snap peas
- 4 cups baby arugula
- 4 red or French breakfast radishes
- 1 watermelon radish
- 2 tbsp toasted sesame seeds
- edible flower
- fresh mint leaves
MAKE SALAD DRESSING: In a small mixing bowl, combine soy sauce vinegar, agave or honey, mustard, sesame oil and ginger. Slowly whisk in 3 tablespoons extra-virgin olive oil. Set aside while preparing tuna.
PREPARE SALAD: On a small plate, combine coriander, fennel, sesame seeds and black pepper. Drizzle 1 tablespoon olive oil over tuna steak. Rub spice mixture all over tuna.
In a heavy skillet, heat remaining 1 tablespoon olive oil on medium-high heat. When hot, add tuna. Sear tuna to medium-rare, approximately 1½ minutes per side depending on thickness. Remove and place on a paper-towel-lined plate. Bring a small pot of water to a simmer. Place pea pods in water and blanch for 1 minute. Rinse under cold water in a colander over sink.
Place arugula in a mixing bowl along with blanched pea pods. Thinly slice red or breakfast radishes and add to bowl. Thinly slice watermelon radish. Keep half of the slices whole. Thinly julienne slice remaining watermelon radish slices and place in salad bowl. Toss with enough dressing to just coat.
Slice tuna. Divide salad mixture among 4 salad plates. Top with tuna slices. Garnish with reserved watermelon radish slices, remaining sesame seeds, edible flowers and mint. Drizzle tuna with any leftover vinaigrette.