Seared Ahi Tuna on a Bed of Green with Ginger Vinaigrette and Pickled Cucumbers

For Monday Night Dinner:

Serves 4

Ginger Vinaigrette

• 1 piece fresh ginger, 1 ½ inches long, peeled and grated
• 1 clove of garlic
• 2 tablespoons seasoned rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ tablespoon crushed red pepper
• ¼ cup peanut oil
• ½ teaspoon sesame oil

The Tuna

• 1 large sashimi grade Ahi tuna steak, at least 1 pound, black part removed
• 2 teaspoons plus 1 tablespoon peanut oil
• 2 tablespoons sesame seeds

Cucumber Relish

• ½ cup rice wine vinegar
• ½ cup sugar
• ½ cup water
• 1 English cucumber, peeled, cut in half, seeded and sliced thin
• 1 shallot, sliced into thin ringlets
• 1 Serrano chili, minced
• ¼ cup coarsely chopped cilantro

Salad

• 6 cups mixed greens
• 4 radishes, thinly sliced
• 1 avocado, cubed
• 1 green onion, green part only, thinly sliced
• ¼ cup coarsely chopped cilantro
• ½ cup sliced almonds, toasted in a 350 degree oven for 7 minutes

In a jar with a tight fitting lid add the ginger, garlic, vinegar, soy sauce, honey, red pepper, peanut oil and sesame oil. Shake until emulsified

Rub the Ahi steak with 2 teaspoons of oil and sprinkle with sesame seeds. Press to adhere the seed to the Ahi. Heat a small sauté over high heat then add oil. When simmering add tuna steak and cook for 1 minute, turn over and cook for an additional minute. Transfer onto plate and refrigerate until cold (can be done earlier in the day). Slice the tuna thinly and marinate with a few tablespoons of the dressing.

For the cucumbers, in a small saucepan bring the vinegar, sugar and water to a boil, stir to dissolve the sugar. Meanwhile place the cucumbers, shallots and Serrano chili in a bowl just large enough to hold them. Pour hot sugar water over cucumbers and push them into the liquid (they will soon be floating with more liquid than cucumber). Place in the refrigerator until cool, about 1 hour. When ready to use drain and add cilantro. This also can be made ahead.

In a large bowl toss the greens with the radishes, avocado, green onion and cilantro. Add dressing to taste.
For the presentation, place a mound of salad in the middle of a plate. Place slices of tuna decoratively onto the lettuce. Top with a mound of pickled cucumbers. Sprinkle each salad with 1 tablespoon of toasted almonds.