Active Time

　　30 min

　　Total Time

　　50 min

　　Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

　　

Ingredients

4 (main course) servings

　　1/3 cup extra-virgin olive oil

　　1 tablespoon Asian sesame oil

　　1 tablespoon soy sauce

　　6 tablespoons rice vinegar (not seasoned)

　　2 tablespoons minced peeled ginger

　　2 tablespoons coriander seeds, coarsely crushed

　　2 tablespoons white peppercorns, coarsely crushed

　　1 tablespoon kosher salt

　　1 tablespoon vegetable oil

　　1 (1-pound) sushi-grade tuna steak (about 2 inches thick)

　　1 pound jicama, peeled

　　2 bunches watercress (10 ounces), tough stems discarded

　　2 scallions, very thinly sliced

　　

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

　　

Step 2

Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.

　　

Step 3

Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.

　　

Step 4

Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.

　　

Step 5

Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.

　　

Step 6

Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.

　　

Step 7

Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.

　　

Step 8

Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

　　Cooks' Note

　　•The tuna in this recipe will not be fully cooked.

　　•Tuna can be cooked in a lightly oiled hot grill pan over medium-high heat.

　　•Tuna can be grilled 1 day ahead and chilled (covered once cool).