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Ahi Tuna, Snap Pea and Watermelon Radish in Ginger Vinaigrette

Ahi Tuna, Snap Pea, Watermelon Radish, Ginger Vinaigrette

Sugar snap peas have the same lively sweetness as shelled peas but are eaten pod and all! If snap peas aren’t available, substitute green beans. The colorful combination of ruby tuna, green peas, and magenta radishes is dressed with tangy sesame vinaigrette for a light lunch or refreshing side dish.


1/2 pound seared ahi tuna, cooled and cut into 1/4 inch chunks

1/2 pound sugar snap peas, strings removed and cut into thirds

2 watermelon radishes, halved and thinly sliced (If watermelon radishes are not available, daikon or 6 regular radishes make fine substitutes.)

1 teaspoon white sesame seeds, toasted

1 teaspoon black sesame seeds

1/2 cup Ginger Vinaigrette (recipe follows)

1/4 cup fresh mint leaves, coarsely chopped

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper


1. In a mixing bowl, combine the seared tuna, snap peas, radishes, and sesame seeds.

2. Drizzle with the vinaigrette, add the mint, season with salt and pepper, and toss well to combine.

3. Chill for 30 minutes to 1 hour to allow the flavors to come together.

Makes 4 cups

Ginger Vinaigrette recipe

Try tossing this Ginger Vinaigrette with rice noodles, or use as a dipping sauce for pot stickers or spring rolls.


2 tablespoons soy sauce

1 tablespoon red wine vinegar

1 teaspoon sesame oil

2 teaspoons peeled and grated fresh ginger

2 teaspoons honey or agave nectar

1 garlic clove, smashed

1 teaspoon Dijon mustard

1 teaspoon sesame seeds, toasted

1 cup canola oil

1/4 teaspoon freshly ground black pepper


1. In a blender, combine the soy, vinegar, sesame oil, ginger, honey, garlic, mustard and sesame seeds. Blend until smooth.

2. With the motor running, slowly add the canola oil until emulsified. Season with pepper.

3. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Makes about 1 cup

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