Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons pickled ginger , thinly sliced


Marinade:

  • 4 tablespoons yuzu rice vinegar
  • 3 tablespoons white miso
  • 3 tablespoons white miso
  • 3 tablespoons lower sodium soy sauce
  • 2 tablespoons honey
  • 4 (6-8 ounce) tuna steaks, 1-inch thick

Slaw:
  • 8 medium radishes
  • 4 mini cucumbers
  • 1 carrot
  • 3 tablespoons yuzu rice vinegar
  • 4 tablespoons sugar
  • 2 scallions, thinly sliced, divided

Directions

  1. For the marinade, whisk the vinegar, miso, soy sauce and honey in a large bowl until smooth. Add the tuna steaks to the bowl and turn to coat. Let marinate at room temperature, turning occasionally, 20-30 minutes or up to 1 hour in the refrigerator.
  2. Meanwhile, make the slaw. Slice radishes cucumbers and carrots very thinly on a mandoline or with a knife. Combine them in a bowl with the vinegar, sugar, all but 1 tablespoon of the scallions and salt; let stand until ready to serve, tossing occasionally.
  3. Brush an Anolon Tri-Ply Clad 12-Inch Grill Pan with the oil and heat over medium-high heat. Remove the tuna from the marinade and pat dry with paper towels. Add the tuna to the grill pan and cook, turning once, 3-4 minutes per side for medium-rare. Transfer to serving plates. Toss the remaining scallions with the pickled ginger and place on top of the tuna. Serve with slaw.
  • Yield: 4 Servings
  • Cuisine: Japanese
  • Course: Entrée