Salads are quick and painless to throw together on a work night, and you won’t feel like you’ll have to do double time at the gym the next day. If you’re on your own, this is also a speedy and healthy dinner for one: Just use one tuna steak and a few less vegetables. The colors of this sophisticated and simple salad really pop. I like hothouse cucumbers because they have minimal seeds and tender skin. The mustard packets that you get from Chinese takeout are really put to good use in this Asian vinaigrette.

　　

Ingredients

serves 2

　　

Vinaigrette

3 tablespoons low-sodium soy sauce

　　Juice of 1 lime

　　Splash of rice wine vinegar

　　2 teaspoons grated fresh ginger

　　4 teaspoons Chinese mustard

　　1 tablespoon honey

　　1/3 cup canola oil

　　1 tablespoon sesame oil

　　Freshly ground black pepper

　　

Salad

1/2 head Chinese cabbage, such as napa or Savoy, shredded

　　1 bunch watercress, hand-torn

　　1/4 cup chopped fresh cilantro

　　1 hothouse cucumber, sliced thin

　　2 green onions, sliced on the diagonal, white and green parts

　　2 radishes, sliced in circles

　　1 carrot, sliced thin

　　1/4 cup radish sprouts (optional)

　　1/4 cup slivered almonds, toasted

　　1/2 cup canned mandarin orange segments, drained

　　

Tuna

2 sushi-quality tuna steaks, such as ahi (yellowfin), 6 to 8 ounces each

　　2 tablespoons sesame oil

　　Sea salt and ground white pepper

　　1/2 cup sesame seeds

　　1 tablespoon canola oil

　　

Step 1

To make the vinaigrette, whisk together the soy sauce, lime juice, vinegar, ginger, mustard, and honey. Gradually drizzle in both oils, as you constantly whisk, until the dressing thickens and comes together. Add a few twists of freshly ground black pepper to give the vinaigrette bite.

　　

Step 2

Combine the cabbage, watercress, cilantro, cucumber, green onions, radishes, and carrot in a bowl. Use your hands to toss the salad. Then add the radish sprouts, almonds, and mandarin oranges; lightly toss again. Don’t dress the salad yet because it will get soggy. Cover it and put it in the refrigerator while you deal with the tuna; the contrast of chilled salad and warm tuna is fantastic.

　　

Step 3

Rub both sides of the tuna steaks with 1 tablespoon of the sesame oil, salt, and white pepper. Spread the sesame seeds out on a plate and lightly press each side of the tuna steaks into the seeds. Heat the canola oil and remaining tablespoon of sesame oil in a large skillet over high heat. Lay the steaks in the hot pan. Sear the tuna for about 3 minutes, until the sesame seeds form a crust. Flip the tuna steaks over and cook the other side 3 to 4 minutes longer for rare. Slice the tuna on a slight angle into 1-inch-thick slices.

　　

Step 4

Toss the salad with half the vinaigrette; season with salt and pepper. Divide the salad between two plates, lay the tuna slices on top, and then drizzle with the remaining dressing. Elegant presentation!

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter