Seared Tuna and Radish Salad with Wasabi Dressing

Ingredients

• Salad:
• 1/2 cup fresh snow peas
• 1 cup torn Bibb lettuce
• 1 cup thinly sliced radishes (about 4 ounces)
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons radish sprouts
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons mirin (sweet rice wine)
• 1 teaspoon canola oil
• 4 (6-ounce) sushi-grade tuna steaks
• 1/2 teaspoon kosher salt
• Dressing:
• 3 tablespoons silken tofu
• 1 1/2 tablespoons wasabi powder
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon mirin (sweet rice wine)
• 5 tablespoons water

Preparation

1. To prepare salad, cook snow peas in boiling water 3 minutes or until crisp-tender. Drain and rinse with cold water; drain. Thinly slice snow peas crosswise. Combine peas and next 7 ingredients (through 1 1/2 tablespoons mirin) in a medium bowl; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the fish with salt. Add fish to the pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/4-inch-thick slices.
3. To prepare dressing, combine tofu and next 4 ingredients (through 1 tablespoon mirin) in a food processor, and process until smooth. With processor on, slowly pour water through food chute; process until well blended. Serve fish over salad; drizzle with dressing just before serving.