Ahi Tuna, Snap Pea, and Radish Salad | Dorothy Lane Market

Ahi Tuna, Snap Pea, and Radish Salad

PREP TIME 20 mins
COOK TIME 5 mins
Chef Carrie Walters
  • POSTED Sep 28th, 2021
  • BY Chef Carrie Walters


  • ½ lb seared ahi tuna, cooled and cut into 1/4-inch chunks
  • ½ lb snap peas, cut into thirds
  • 2 watermelon radishes or 6 red ones, halved and thinly sliced
  • 1 tsp each toasted white and black sesame seeds
  • ½ cup ginger vinaigrette
  • ¼ cup fresh mint, chopped
  • ¼ tsp salt and pepper to taste

Ginger Vinaigrette

  • 2 Tbsp soy sauce
  • 1 Tbsp red wine vinegar
  • 1 tsp sesame oil
  • 2 tsp grated fresh ginger
  • 2 tsp agave or honey
  • 1 clove garlic, smashed
  • 1 tsp Dijon mustard
  • 1 tsp toasted sesame seeds
  • 1 cup canola oil
  • ¼ tsp salt and pepper, to taste


Ginger Vinaigrette: In a blender combine all ingredients except the oil, salt, and pepper. Blend till smooth. Slowly add the oil until emulsified. Season to taste with salt and pepper. Keep any leftover dressing in fridge for up to 1 week.
In a mixing bowl, combine the seared tuna, snap peas, radishes, and sesame seeds. Drizzle with some of the vinaigrette, add the mint and season with salt and pepper. Toss well to combine. Let chill for at least 30 minutes to allow the flavors to come together.


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