GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS

Grilled Tuna and Watercress Salad with Asian Flavors image

Provided by Chris Schlesinger

Yield 4 (main course) servings

Number Of Ingredients 13

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-pound) sushi-grade tuna steak (about 2 inches thick)
1 pound jicama, peeled
2 bunches watercress (10 ounces), tough stems discarded
2 scallions, very thinly sliced

Steps:

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.

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