Recipe information
Yield
Serves 4
Ingredients
6 tablespoon reduces-sodium soy sauce
1/4 cup (packed) fresh cilantro leaves
2 tablespoons mayonnaise
1 tablespoon oriental sesame oil
2 teaspoons rice vinegar
1 1-inch piece peeled fresh ginger, chopped
1/4 teaspoon cayenne pepper
1 12- to 14-ounce fresh tuna steal (about 1 inch thick)
2 bunches watercress, stems trimmed
1 bunch radishes, trimmed, sliced
Sesame seeds
Preparation
Step 1
Blend first 7 ingredients in processor until almost smooth. Pour 1/3 cup sauce into glass pie plate; add fish and turn to coat. Marinate fish 15 minutes per side. Reserve remaining sauce.
Step 2
Drain marinade from fish into heavy medium skillet. Cook over high heat until beginning to boil. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to cutting board; cut crosswise into 1/4-inch-thick slices.
Step 3
Combine watercress and radishes in large shallow bowl and toss to blend. Arrange fish slices over. Sprinkle with sesame seeds; serve with reserved sauce.
