cucumber, radish, & avocado salad with seared tuna steaks


  1. fresh or frozen tuna steaks (4-6 ounces per person)
  2. english cucumber (sliced)
  3. avocado (1/2 per person/cubed)
  4. radish (3-4 per person/sliced)
  5. mixed greens
  6. mint, parsley, cilantro or other herb (optional)
  7. dressing: soy sauce, mirin or honey, rice wine vinegar, siracha, canola oil


  1. coat the tuna steaks in course sea salt, course black pepper and sesame seeds
  2. heat oil in a large skillet and sear the tuna for 1-2 min. per side (depending on thickness–tuna should be rare in the center)
  3. let tuna rest for 5-10 minutes
  4. combine oil, rice wine vinegar, soy, mirin/honey and siracha in a jar and shake to combine (oil and vinegar is the base-use other ingredients as flavoring)
  5. toss greens with a few tablespoons of dressing to coat
  6. divide greens between plates and top with remaining vegetables and herbs
  7. slice tuna and lay over the bed of greens
  8. drizzle with additional dressing
  9. enjoy


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