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

    PREP TIME 20 mins
    COOK TIME 5 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Sep 28th, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    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.
    2
    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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    Ahi Tuna, Snap Pea, and Radish Salad

    PREP TIME 20 mins
    COOK TIME 5 mins
    SERVINGS 4

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    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.
    2
    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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