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1
To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey.
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2
Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together.
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3
Add a few twists of freshly ground black pepper to give the vinaigrette bite.
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4
Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl.
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5
Use your hands to toss the salad.
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6
Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again.
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7
Dont dress the salad yet because it will get soggy.
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8
Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.
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9
Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper.
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10
Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds.
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11
Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat.
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12
Lay the steaks in the hot pan.
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13
Sear the tuna for about 3 minutes, until the sesame seeds form a crust.
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14
Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare.
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15
Slice the tuna on a slight angle into 1-inch-thick slices.
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16
Toss the salad with half the vinaigrette; season with salt and pepper.
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17
Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing.
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18
Elegant presentation!
