Enjoy crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.

Ingredients

• 1 tbsp. soy sauce
• 1 1⁄ 2 tsp. red wine vinegar
• 1 tsp. honey
• 1⁄ 2 tsp. Dijon mustard
• 1⁄ 2 tsp. toasted sesame oil
• 1 1⁄ 2 tsp. white sesame seeds, lightly toasted
• 1 clove garlic, peeled
• 1 (2”) piece ginger, peeled and grated
• 5 1⁄ 2 tbsp. coarsely ground black pepper, plus more to taste
• 3⁄ 4 cup canola oil
• 8 oz. tuna steak, preferably sushi grade
• 1 tbsp. coarse salt, plus more to taste
• 8 oz. sugar snap peas, strings discarded, cut crosswise into 1” pieces
• 1⁄ 4 cup roughly chopped mint
• 1 tsp. black sesame seeds, lightly toasted
• 2 watermelon or 6 large regular red radishes, halved and thinly sliced

Directions

• Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 tsp. of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tbsp. of the pepper in a blender until smooth.
• With the motor running, drizzle in 1⁄2 cup of the canola oil until dressing is emulsified; set aside.
• Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes.
• Let cool, then cut into 1⁄2” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.