340gsushi grade tuna or ahi tunacut into ¼-inch (5-mm) slices
1tbspchiveschopped
2tbspred tobiko
2tbspchili oilapprox
2radishesthinly sliced
¼cupwatercresslightly packed
Yuzu Soy Vinaigrette
⅓cupsoy sauce
⅓cupKorean honey yuja preserve
3tbsplemon juice
2tbspKorean mustard paste
¼cupolive oil
¼cupcanola oil
Instructions
In small saucepan, heat oil over low heat. Cook green onions, onion, red chili, salt and pepper, stirring occasionally, until onions are tender, about 20 minutes. Transfer to bowl.
Yuzu Soy Vinaigrette
Vinaigrette: In a blender, pulse together soy sauce, yuja preserve, lemon juice and mustard paste. With the motor running on low, slowly drizzle in olive and canola oils until emulsified.
To Plate
Arrange tuna slices on 4 plates. Top each with some of the onion mixture, chives and tobiko. Drizzle each with some of the chili oil and vinaigrette. Arrange radish and watercress on each plate.
Notes
Double the vinaigrette and save leftovers in an airtight container in the fridge for up to five days for inspired lunch salads all week.