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Watermelon Radish Ahi Tuna and Snap Pea Salad

At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.
From: Saveur SERVES 4

1 tbsp. soy sauce
1½ tsp. red wine vinegar
1 tsp. honey
½ tsp. Dijon mustard
½ tsp. toasted sesame oil
1½ tsp. white sesame seeds, lightly toasted
1 clove garlic, peeled
1 (2”) piece ginger, peeled and grated
5½ tbsp. coarsely ground black pepper, plus more to taste
¾ cup canola oil
8 oz. tuna steak, preferably sushi grade
1 tbsp. coarse salt, plus more to taste
8 oz. sugar snap peas, strings
discarded, cut crosswise into 1” pieces
¼ cup roughly chopped mint
1 tsp. black sesame seeds, lightly toasted
2 watermelon or 6 large regular red radishes, halved and thinly sliced

Purée soy sauce, vinegar, honey, mustard, sesame oil, ½ tsp. of the white sesame seeds, the garlic, ginger, and 1½ tbsp. of the pepper in a blender until smooth. With the motor running, drizzle in ½ cup of the canola oil until dressing is emulsified; set aside.

Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes. Let cool, then cut into ½” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.