Grilled Tuna and Watercress Salad with Asian Flavours

Ingredients for Grilled Tuna and Watercress Salad with Asian Flavours

• 80ml de aceite de oliva virgen extra

• 1 cucharada de aceite de sésamo asiático

• 1 cucharada de salsa de soja

• 6 tablespoons rice vinegar (not seasoned)

• 2 tablespoons minced peeled ginger

• 2 tablespoons coriander seeds, coarsely crushed

• 2 tablespoons white peppercorns, coarsely crushed

• 1 cucharada de sal kosher

• 1 cucharada de aceite vegetal

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

• 450g jicama, peeled

• 2 bunches watercress (275g), tough stems discarded

• 2 spring onions, very thinly sliced

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

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

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

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

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.

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

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

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

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