Grilled Tuna with Daikon Radish Slaw and Sesame Glaze

Instructions

1. 1

   Prepare the daikon slaw by tossing julienned daikon with rice vinegar, lime juice, and a pinch of salt. Let sit for 10 minutes to soften slightly, then drain excess liquid.

   Tip: The daikon will release water, so draining prevents a soggy slaw.

2. 2

   Make the sesame glaze by whisking together sesame oil, soy sauce, honey, minced ginger, and minced garlic in a small bowl. Set aside.

   Tip: Whisk until honey is fully incorporated and the glaze is smooth.

3. 3

   Pat the tuna steaks completely dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry tuna develops a better crust when grilled.

4. 4

   Heat a grill or grill pan to high heat and lightly oil the grates. Once smoking, place the tuna steaks on the grill.

   Tip: A very hot surface prevents sticking and creates a nice sear.

5. 5

   Grill the tuna for 2-3 minutes on the first side without moving, then flip and grill the other side for 2-3 minutes for medium-rare. The interior should remain slightly pink.

   Tip: Tuna dries out quickly, so avoid overcooking—aim for medium-rare.

6. 6

   Transfer the grilled tuna to serving plates and brush generously with the sesame glaze on top.

   Tip: Apply glaze while the tuna is still hot so it adheres well.

7. 7

   Top each tuna steak with a mound of the daikon slaw, then sprinkle with white sesame seeds and sliced scallions.

   Tip: The fresh, crisp slaw provides excellent textural contrast to the tender tuna.