Grilled Tuna and Watercress Salad with Asian Flavors

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon Asian sesame oil
• 1 tablespoon soy sauce
• 6 tablespoons rice vinegar (not seasoned)
• 2 tablespoons minced peeled ginger
• 2 tablespoons coriander seeds, coarsely crushed
• 2 tablespoons white peppercorns, coarsely crushed
• 1 tablespoon kosher salt
• 1 tablespoon vegetable oil
• 1 (1-pound) sushi-grade tuna steak (about 2 inches thick)
• 1 pound jicama, peeled
• 2 bunches watercress (10 ounces), tough stems discarded
• 2 scallions
• very thinly sliced

Method

1. 01Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
2. 02Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
3. 03Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
4. 04Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
5. 05Oil 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.
6. 06Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
7. 07Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
8. 08Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.