1 tablespoon ginger, chopped
1/2 tablespoon garlic, chopped
1/2 cup light brown sugar
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup vegetable oil
Scallions, sliced on a bias, and sesame seeds for garnish
In a food processor, add the ginger, garlic, sugar, soy sauce and vinegar. Blend for 30 seconds or so, until combined. Slowly incorporate the oil. Add sesame seeds and scallions. Set aside.
4 six-ounce tuna steaks
1/2 cup mixed white and black sesame seeds
Small amount of oil for cooking Pat tuna steaks dry. Place sesame seeds in a wide bowl and dredge the tuna steaks in the seeds, covering all sides. Heat a large skillet on medium high and coat the pan with oil. When the oil is hot, but not smoking, add the steaks and cook–1 minute per side for rare, 2 minutes per side for medium-rare. Place on a paper towel and let cool.
10 oz. mixed baby greens (arugula, spinach, and red lettuce recommended)
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 cup snow peas, steamed and chilled
1 cup bean sprouts
1/2 cup cashew halves
Divide the greens into four equal portions on plates, then top with the remaining salad ingredients. Drizzle with dressing. Slice each tuna steak into thin strips, and place on top of salads. Garnish with more scallions and sesame seeds, if desired.